Wash and hull about 15 medium to large strawberries. I know, I know – “medium to large” is a little subjective. I forgot to measure the strawberries once I sliced them, so that’s as good as it gets.
Lightly brush the grill with canola oil and place the strawberries directly onto the grill. Stay with me. It’s going to get good!
Grill the strawberries until they are slightly soft, turning occasionally, about 3-5 minutes.
While beating the eggs, gradually add 6 tablespoons of granulated sugar.
Beat until the egg whites hold stiff peaks.
Look at those little guys stand at attention. Yes sir, Captain, sir! I digress.
And now…la pièce de résistance. Crushed ginger snap cookies. The hard ones that you buy at the grocery store. Just put a few of them into a ziploc bag and smash them with a meat mallet or a saucepan. Gently fold 1/4 cup of the crushed cookies into the meringue. You won’t be sorry. Top the strawberries with the meringue.
Are you ready for this part? Do you think you can handle it? I introduce….the kitchen torch! How do I love this gadget? Let me count the ways. It’s fun to make smores with this torch when there’s no campfire in sight, it makes a lovely crust on top of a creme brulee, and it does wonders to the top of a meringue. It’s amazing that I have any eyelashes left.
See the little feet on the right side of the photo? I have the undivided attention of my 5-year-old who is not known to give his attention to just anyone or anything.
If you don’t have a kitchen torch, fear not. Simply put the strawberries and meringue into four ramekins and place them under the broiler for 30 seconds. Turn off the broiler and leave them in the oven for another 30 seconds to 1 minutes (be sure to watch them), until the tips of the meringue are browned.