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Dessert

Strawberry Meringues

A meringue flavored with strawberry juice and sugar, baked until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Strawberry Meringues

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Pour the juice of strawberries over 1 pound of fine powdered sugar until fully colored.

  2. Beat the whites of 4 eggs until stiff peaks form.

  3. Gradually mix the strawberry sugar mixture into the egg whites along with an additional ⅛ pound of powdered sugar.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C) until done.

  2. Carefully lift the meringues from the paper using a knife.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped into stiff peaks, they form the airy foam that gives meringues their structure.
Powdered sugar
Sweetens the meringue and stabilizes the whipped whites while helping them hold their shape.
Strawberry juice
Colors the sugar and adds fruity flavor and moisture to the meringue.

The step that matters

Gradually mix the strawberry sugar into the egg whites. Adding sugar slowly, a little at a time, dissolves it fully and keeps the foam stable. Dumping it in at once can collapse the whipped whites and leave the baked meringue weepy or grainy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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