Trina Hahnemann's Meringues with Strawberry-Mint Salsa

Make the meringues. Put the egg whites in a large clean bowl and whisk with an electric mixer until they form stiff peaks. Add the sugar one spoonful at a time, whisking after each addition. (This takes time. For the perfect result, whisk for about 10 minutes or until the sugar completely dissolves and the meringue is glossy.) Finally, add the vinegar and whisk again.

Lay a piece of parchment paper on a baking sheet and brush lightly with oil. Fit a pastry bag with a 1?4-inch plain tip and fill with the meringue mixture. Pipe out ten round bird's nests, 23?4 inches in diameter, on the parchment paper, keeping them well spaced.

Preheat the oven to 300°F. Bake the meringues for 5 minutes. Reduce the heat to 250°F and continue to bake for another 20 minutes, or until pale white and firm. Let the meringues cool on a wire rack.

Make the salsa. Put the strawberries and mint in a bowl and pour over the elderflower cordial. Mix together gently and set aside. Whip the cream until it forms soft peaks.

Place a meringue on each plate, add some whipped cream, and top with some of the strawberry-mint salsa. Serve immediately.

Yield: 10 servings Recipe Source: The Scandinavian Cookbook by Trina Hahnemann(©2009, Andrews McMeel Publishing, LLC)

Reprinted with permission.