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Vanilla Roasted Strawberries with Cinnamon Meringues & Thumbprint Shortbread Biscuits

You know it is strawberry season in our house, not by the abundance of strawberries in the fridge or fruit bowl but by the morning wake up call. As the season approaches the wake up call on hubby’s IPhone changes and sings out ‘Strawberry Fields Forever’, by the Beatles. The strawberry fields are calling him back to work, spring is here and its time to sell these little ruby jewels into market. it’s also a little ironic that I am a Liverpudlian and he chooses a Beatles song. Do you have a favourite alarm call and does it change with your mood? When things have been a bit tough I have been known to have Lily Alan playing in the morning, her songs always make me laugh but also drive everyone bonkers all day singing them.

Continuing on with my roasted strawberry series from last week, here are two other recipes to use your roasted strawberries with. Serving them with cinnamon meringues and whipped cream is the perfect summer dessert or make a thumbprint biscuit a little more decadent, instead of using jam add a roasted strawberry to the biscuit after they are baked.

Cinnamon Meringues
Ingredients
3 Egg Whites
100g icing sugar
1/2 tsp cinnamon powder
Method
Pre-heat oven to 120C and line two baking trays with greaseproof paper.
Place egg whites in a clean large bowl with a pinch of salt.
Whisk egg whites to soft peak.
Sift in icing sugar gradually while whisking.
Once the meringue is whisked to stiff, sprinkle the cinnamon over it in the bowl.
Taking a dessert spoon, scoop out a spoonful of meringue covered in some cinnamon and drop onto the lined baking tray.
Each scoop will have varying amounts of cinnamon but this adds to character.
Bake in the oven for 50 minutes. They should be crisp on the outside and soft/chewy in the centre.
Allow to cool and serve with cream & strawberries.
Store meringues in an airtight container.

Thumbprint Biscuits
Ingredients
2oz or 60g sugar
4oz or 120g butter
4oz or 120g plain flour
2 oz or 60g ground almonds
1 egg
1/4 tsp vanilla paste or seeds of 1/2 bean
Method
Pre-heat oven to 200C
Place sugar, flour, butter, ground almonds into a food processor and whiz them until they resemble breadcrumbs.

Add the egg and pulse slowly until the mixture comes to a dough, do not over mix at this stage.

Remove biscuit dough from the food processor and divide 12 equal portions.

Roll each portion into a ball and place onto a nonstick baking tray and pres the centre down with your thumb, almost all the way through.

At this stage you would add a blob of jam for thumbprint biscuits but I have baked mine naked so I can top them with strawberries.

Bake for 20 minutes until golden brown, remove from the oven and allow to cool.

Top each one with a roasted strawberry and some of the strawberry syrup from roasting.

Eat immediately otherwise the strawberries will make the biscuit soft. Store biscuits separate to strawberries if not eating them all at once!

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22 Comments Post a comment
  1. Please stop making me jealous with all those strawberries and all those fab recipes!

    October 1, 2012
    • peasepudding #

      I’ll trade you any day for a piece of your amazing gingerbread

      October 1, 2012
      • OK, we’ll have to do a deal on this!

        October 2, 2012
    • I agree – no more! ha ha. these are mouthwatering. the strawberries here are not anywhere near as luscious as this! and to think you have so many you can cook all these delights. supreme envy over here in hobart :-)

      October 1, 2012
  2. Two wonderful treats! Both must be really divine and tempting

    Cheers,

    Rosa

    October 1, 2012
    • peasepudding #

      I have to take them to work so I don;t eat them all myself!

      October 2, 2012
  3. It’s so funny to realize that as I go in to Autumn and am filled with thoughts of apples and cinnamon you are enjoying Spring and strawberries. Your pictures look delicious!

    October 1, 2012
  4. Those thumbprint biscuits are just gorgeous!

    October 1, 2012
  5. Strawberry season is kind of ending here right now but love the look of your roasted one! We always have the alarm on radio so the song changes every day…:)

    October 1, 2012
    • peasepudding #

      It is funny following blogs on the other side of the globe and watching an alternate season

      October 2, 2012
  6. Ruby jewels are what I would call them too! So beautiful. I have to tell you, I love the way your use very minimal props for your photographs. They are stunning. I also have to tell you that I love that little wire stand and the plate…I am a prop gawker. :)

    October 2, 2012
    • peasepudding #

      Thanks Deb, I know what you mean, I am such a prop gawker too and a prop buyer, my blog hasn’t given me an excuse to collect!

      October 3, 2012
  7. Those strawberries looks vibrant, it seems that I can taste it just by looking at it

    October 2, 2012
  8. I love meringues and yours look really delectable :). !! Lovely strawberries ¡¡ We are just about to finish the strawberry “season” as simone said. I guess you are just about to start summer there, Am I right?

    October 3, 2012
    • peasepudding #

      summer is trying it’s best but we still have a month or two before the weather settles and we can really say summer is here. I’m so looking forward to it..beach, surf, BBQs and of course lots of strawberries

      October 3, 2012
  9. The meringues are to die for.. you have such a touch with them, and soon you will be back to barefoot in the kitchen and trekking sand into the house! Oh I cannot wait to visit NZ again.. c

    October 3, 2012
  10. These are so, so cute Alli! I’m loving all the ruby red posts lately.

    October 4, 2012
  11. Those little meringues are so pretty, and because they’re cinnamon and someone up there mentioned apples I’m going down that roasted apple with cinnamon meringues route in my head. Golden brown texture like sun…..is the soundtrack ;)

    October 4, 2012
  12. This is cruel. I spied a strawberry flower in the making the other day but to know you have the real deal makes me so jealous. Can’t wait to try these recipes out when my strawberries finally put in an appearance.

    October 5, 2012
  13. Adorable! I think I love both of these, now just need some Summer weather!!

    October 5, 2012
  14. Loving all your strawberry posts lately, Alli. Though I’m very jealous – strawberries are still a ridiculous price down here. I do have a little crop coming along in the garden though which is looking promising.

    Totally love the look of those meringues.
    xo

    October 6, 2012

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