Recipe for Grilled Strawberries with Gingersnap Meringue

Grilled Strawberries with Gingersnap Meringue Recipe

I almost lost them. "Mum, what exactly do you mean by grilled strawberries?" It sounded a little questionable to me at first, too, when my friend told me that we would be making grilled strawberry salsa to accompany the marinated grilled tenderloin we were making at our monthly cooking group get-together. And then I tasted it. Well, tie me up and call me Shirley. It was fabulous! After my grilled strawberry awakening and a little inspiration from Gourmet Magazine's peaches and meringue dessert, I came up with this little number. According to my family, it's a keeper! My kids literally licked the martini glasses, something I don't typically encourage at happy hour.

Preheat a grill to high heat.

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.

Cool, huh?

Thinly slice the strawberries and divide them among 4 martini glasses or 4 ramekins. More on this later. Divide 2 teaspoons of granulated sugar amongst the 4 portions of strawberries and gently stir. Now, if I had been paying attention, I would have mixed the sugar with the strawberries in a separate bowl before scooping the strawberries into the glasses.

I almost didn't include this fine, fine photo. Why? Did you not see the huge reflection of my camera and me in the spoon? Again, wasn't paying attention.

In a large bowl, add a pinch of salt to two egg whites and beat on medium-high speed until the egg whites are frothy.

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 ¼ 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.

Serve immediately.

Grilled Strawberries with Ginger Snap Meringue

15 medium to large strawberries, washed and hulled

Canola oil for the grill

6 tablespoon plus 2 teaspoon granulated sugar, divided

2 egg whites

Pinch of salt

¼ cup crushed ginger snap cookies

Preheat a grill to high heat. Lightly brush the grill with canola oil and place the strawberries directly onto the grill. Grill the strawberries until they are slightly soft, turning occasionally, about 3-5 minutes. Thinly slice the strawberries, place them in a medium-sized bowl and gently mix them 2 teaspoon granulated sugar. Divide the strawberries among 4 martini glasses or 4 ramekins.

In a large bowl, add a pinch of salt to two egg whites and beat on medium-high speed until the egg whites are frothy. While continuing to beat the eggs, gradually add 6 tablespoons of granulated sugar. Beat until the egg whites hold stiff peaks. Gently fold the crushed gingersnap cookies into the meringue. Top the strawberries with the meringue. If using martini glasses, use a kitchen torch to lightly brown the meringue. If using ramekins, 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.

Serve immediately.

Serves 4.

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Recipe for Grilled Strawberries with Gingersnap Meringue

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