Meringue Tartlets with Strawberries

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

3 egg whites
180 sugar, the finest
2 teaspoons lemon juice
75 g chocolate couverture, dark
500 g strawberries
30 g jelly (strawberry), or another red jelly
Mint, for decoration
1 tablespoon granulated sugar, for sprinkling

Instructions

Beat the egg whites very stiffly, pour in the sugar and keep beating until the sugar has completely dissolved. Finally add the lemon juice.
Put the meringue mass in a piping bag with a large perforated nozzle. Line a baking sheet with parchment paper and sprinkle 8 large tuffs on it. Make small hollows in the meringue tuffs with a tablespoon. Leave to dry in a preheated oven at 100 ° C (convection: 75 ° C) for approx. 3 hours. Let the meringue shells cool down.
Roughly chop the couverture and melt it over a hot water bath. Coat the bowls with couverture and let them dry.
Wash, clean and slice the strawberries. Spread the strawberries in the meringue bowls. Heat the jelly and brush the strawberries with it. Decorate with mint leaves and serve sprinkled with granulated sugar.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.