05/20/2026
Had some strawberries I needed to put to use. Took much longer than expected for the top to brown.
Added recipe I followed below. If you make it please post photos!
Purée.
225g ripe strawberries, cleaned
20g lemon juice
45g sugar
10g cornstarch
15g water
Chop strawberries and put with lemon into blender , puree. Pour thru sieve into saucepan. Add sugar and turn heat to medium while stirring. Mix the cornstarch w water. Simmer puree for a few minutes then add cornstarch mixture while whisking until it thickens. Pour into a bowl and cover with plastic wrap put in the refrigerator and let it cool.
Meringue
180g egg whites
60g sugar
Put egg whites into mixer, use whisk attachment, you will start on a lower mixing setting for a couple minutes, and then increase the speed when you see bubbles form… You will know it’s done when it’s shiny and stiff peaks form. This took about 6 to 8 minutes. If you overdo it, it will ruin the meringue and it will look chunky. After stiff shiny peaks, I turned it down a bit and added the sugar and let it whisk for a couple more minutes to mix
At this point mix the meringue with the purée by folding it in. Prepare some ramekins by brushing them with melted butter and then sprinkling with sugar. Scoop the meringue into the ramekins, flatten it with a spatula and scrape it off until it’s perfectly flat. Clean the edges of the ramekin. Bake on convection setting at 355° F for about 15 to 20 minutes… the baking time is dependent on the size of the ramekin. I cannot emphasize enough that you need to watch them especially in the last few minutes. The goal is for them to rise and for the tops to turn golden brown. Do not open the oven too much as your soufflé could collapse.
