Strawberry Soup with Soft Meringues
- 1 ⅕ kilograms Strawberries
- 100 grams sugar
- 100 milliliters white wine
- 2 stalks mint
- 100 milliliters Orange juice
- 1 tablespoon cornstarch
- 3 tablespoons lemon juice
- 2 egg whites
- 50 grams powdered sugar
Rinse, hull and chop the strawberries. In a saucepan, bring the sugar, wine, mint and orange juice to a boil. Add 2/3 of the strawberries, cover and simmer 10 minutes. Puree and strain through a fine-meshed sieve into the saucepan.
In a small bowl, stir the cornstarch into a little cold water until smooth. Bring the strawberry mixture to a boil, stir in the cornstarch and cook, stirring until thickened, about 1 minute. In a bowl, stir together the remaining strawberries and lemon juice. fold into the puree and refrigerate until chilled, about 2 hours.
Bring a wide, shallow pot of water to a simmer.
In the bowl of an electric mixer, beat the egg whites with 1 pinch of salt until stiff, gradually add the powdered sugar and beat until stiff, shiny peaks form. Using 2 dampened tablespoons, scoop out 4 egg-shaped mounds of egg white and one at a time, drop them into the simmering water.
Cook 2 minutes, flip the mounds over and simmer 2 minutes longer or until firm. Lift out with a slotted spoon and drain on paper towels.
Top the chilled strawberry soup with the egg whites and serve if desired with caramel threads.
For the garnish: In a small saucepan, bring the sugar and 2 tablespoons of water to a boil, stirring constantly, until the water has evaporated. Cook until the caramel is the color of a brown paper bag and remove from the heat. Immediately dip a fork in the caramel and move the fork back and forth over the cold soup to create caramel threads.