Strawberry Meringue


3/4 Cups heavy cream
3 1/2 TBSP Milk
7 TBSP Yogurt
7 TBSP Strawberry syrup
7 TSP Orange liqueur
1/2 Lb Strawberries
1/2 Lb Sugar
4 pieces Egg white


For the strawberry cream:
Mix together the cream, whole milk, natural yogurt, strawberry syrup, and Grand Marnier, and pass through the iSi funnel & sieve directly into the 1 Us Pint Dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

For the meringue:
Beat together the egg whites and sugar until the mixture forms stiff peaks. Bake in the oven at 212 – 266 °F for 1 hour 40 minutes.

Serving suggestion:
Cut the fresh strawberries into quarters and layer in a glass with small chunks of the meringue and the strawberry cream.

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