Strawberry Shots for Canada Day

My intention was celebratory shot glasses made from meringue.  The final result was more like clay pots.  I kinda dig them though — and as a strawberry coulis delivery device, they performed brilliantly.

My last little sweet bite — Lemon Drops — were 1 perfect bite.  These guys are a little bigger, so it’s more of a 2 bite scenario.  But the potential for mess is small, as the chilled coulis is thick enough to hold in the curve of the pot while you finish that first sweet mouthful…

Make a batch of strawberry and a batch of blueberry, and you’ve got yourself Red White and Blue Shots for July 4th…

Strawberry Shots for Canada Day (makes about 24 1½” shots)

Meringue Pots

Egg Whites	4	140 g
Superfine Sugar	1 C	235 g
Cream of Tartar	¼ t	2 g
Salt	pinch

g=grams               C=cup                   t=teaspoon

Preheat oven to 250° F and move the rack to the centre of the oven.

In a standing mixer, beat the whites on med. low speed until frothy.  Increase to high speed; add the cream of tartar and salt and beat until soft peak stage.  With the machine running, add the sugar ¼ cup at a time.  Beat to stiff peak stage, watching as it gets close.  Be careful not to overbeat.

Using a large spoon or bowl scraper, drop the meringue into a pastry bag fitted with a ¼” tip (#802).  Line a baking sheet with parchment or a Silpat.  Pipe a coil bottom about 1½” in diameter, then continue to pipe the sides of the pot in one continuous circular movement, until they’re about 1½” high.  Fill the baking sheet with pots, leaving a little room between each one.

Bake on the center rack for 2 hours, turning the tray halfway through.  Turn the oven off without removing the meringues, and allow them to sit for another hour.  Remove from the oven and cool on racks.

Strawberry Coulis

Strawberries, stems removed	1 lb	450 g
Superfine Sugar	TT
Fresh Lemon Juice	TT

lb=pound            g=grams               TT=to taste

Puree the strawberries in a food processor.  Strain the puree through a fine sieve to remove the seeds.  Mix in sugar and lemon juice to taste.  (Amounts will depend on berry type and ripeness.)

Chill, covered until ready to use.

Fill the cooled meringues with the coulis using a small spoon, or squeeze bottle.  Serve immediately.

Tips:

• To make superfine sugar, process granulated sugar for about 30 seconds.
• Do not make these too far in advance.  The coulis will soak into the meringue.  I would like to try mixing in a bit of gelatine or agar agar into the coulis, and setting it in the meringues in the fridge – this may solve the soakage problem – and result in more of a jello meringue pop…let me know if you try it!