Strawberry Dessert with Crisp Meringue

Elegant, light, and crisp – meringue is the perfect element for summer strawberry desserts. The Invoq oven ensures precise control and even drying at low temperatures for flawless results every time.

Ingredients – Meringue

125 g egg whites 200 g icing sugar A pinch of salt

Preparation

1 Place the egg whites, icing sugar, and salt in a stand mixer. 2 Whip until the meringue is stiff, glossy, and holds peaks. 3 If you want to add colour, mix in a little fruit colouring or berry juice once the mixture starts to firm up. 4 Transfer the meringue to a piping bag fitted with a flat tip. 5 Pipe your desired shape onto a silicone mat, adjusting the design to fit the edge of the plate you plan to serve on.

Baking steps in Invoq oven

Note: Do not insert the meringue during preheating – the fan is too strong.

Preheat – 90°C – convection – 1 minute

Insert product when the alarm sounds

Convection – 80°C – open vent – fan speed 20% – 45 minutes

Recommended tray

Silcone Baking Mat

Chef's tips

Let the meringue cool completely before use. It can be used immediately or stored in an airtight container to prevent moisture absorption. This recipe is also suitable for classic meringue kisses or other decorative pastry applications.

Sébastien Monjoin

Sales & Culinary Support

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