4-Ingredient Strawberry Meringue

This Strawberry Meringue is a smooth and stable filling that holds its shape beautifully and has a light and airy texture. The meringue is made exactly like the classic Italian meringue, except instead of using sugar syrup, you use a syrup made out of sugar and strawberries.

This recipe requires just four simple ingredients, including sugar, strawberries, egg whites, and lemon juice or cream of tartar. It can be used as the base for strawberry buttercream or as-is to fill desserts or make quick dessert cups.

Ingredients

350 g (3/4 lbs 0r 12.35 oz) strawberries, frozen or fresh
400 g (2 cups) sugar
4 egg whites
juice from 2/3 of a lemon OR 3/4 tsp cream of tartar

You will also need an instant-read or candy thermometer.

Directions

Thaw your strawberries if you’re using frozen ones. Cut them into small pieces and you can even mash them roughly using a potato / vegetable masher.

Place them in a heavy-bottom sauce pan together with the sugar and mix everything. Set this aside for 10 minutes until the sugar starts melting a bit and the juice from the strawberries gets released.

Place them in heavy-bottom sauce pan together with the sugar, mix everything.

You can even mash them roughly using a potato / vegetable masher.

Set this aside for 10 minutes until the sugar starts melting a bit and the juice from the strawberries gets released.

Then, bring to a boil and then simmer on medium-low heat until the strawberry syrup reaches 240°F (115°C).

Remove the foamy scum that forms on top.

In the meantime, place your egg whites in the bowl of a stand mixer fitted with a whisk attachment. When your strawberry syrup reaches about 220°F (105°C), start mixing your egg whites until they become foamy.

Then, add the lemon juice or cream of tartar and beat until soft peaks form (the peaks should slowly collapse once you lift the beaters up). Do not skip this step as the acid from the lemon or the cream of tartar gives the meringue its stability.

With the mixer running, carefully and slowly drizzle in the hot strawberry syrup. Be careful not to burn yourself as the syrup will be very hot. Increase speed to high and whip until desired stiffness is achieved. Stiff peaks are best for buttercream.