Food For Thought Thursdays: Strawberry Sorbet Meringue Sandwiches

Wow, that's a mouthful but don't they look heavenly? Strawberries are my favorite fruit and I can't wait until they're fully in season. I can totally see these served at an outdoor cocktail party or reception on an ice sculpture. What I like most about this recipe is you can 86 the meringues and blend the sorbet with your fav vodka or coconut rum. Delish!

Strawberry Sorbet Meringue Sandwiches
Serves 4:

Meringues:
2 egg whites
Same weight in icing sugar and granulated sugar
(approximately 70 g for Class M eggs’)

Pre-heat the oven to 80ºC.
Line a baking sheet with parchment paper.
Combine the sugars.
Whisk the egg yolks and gently add the sugar until firm peaks form.
Usin a pastry bag pipe the batter onto the parchment paper in small circles.
Bake for 2 hours.

Strawberry sorbet

160 ml water
135 g sugar
1 kg strawberries
2 tbsp lemon juice
2 tbsp Grand Marnier

Purée the strawberries.
Seive.
Combine the pulp with Grand Marnier and lemon juice and refrigerate until completely cold.
Prepare a syrup with the water and sugar, boiling until the sugar completely dissolves.
Remove from heat and let it cool down completely.
Combine the cold syrup with the pulp.

Pass the sorbet trough the ice cream machine and place it in the freezer.
Put it the refrigerator for 20 minutes before serving.

Traditional method (without ice cream machine):
Pour the mixture into a stainless steel bowl and cover with wrap film.
Freeze until the sides are frozen but the center is still slightly tender.
Use a food processor to blend the mixture.
Freeze and repeat the process at least two more times (at 1h-1h30 intervals).
Freeze for one hour before serving.

Fill the meringues with the starwberry sorbet.