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.
3 Egg Whites
100g icing sugar
1/2 tsp cinnamon powder
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.
2oz or 60g sugar
4oz or 120g butter
4oz or 120g plain flour
2 oz or 60g ground almonds
1/4 tsp vanilla paste or seeds of 1/2 bean
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!