Maple Syrup Meringues with Strawberries and Coconut Cream

Just very occasionally, a sweet treat is needed and when I spotted this recipe in my favourite magazine I knew I had found just the one.

The meringue nests kept perfectly in an airtight tin for a couple of days and I made the sauce earlier in the day and left it cooling in the fridge.  At tea time, I whipped up the cream and assembled the meringues and watched everyone dig in.  Needless-to-say, there were none left over and the kiddies were licking their plates clean.

I was delighted at how tasty the meringues were;  not sticky but dry and melt-in-the-mouth yummy.  The freshness of the strawberries and the smoothness of the coconut cream made for a truly delicious treat.


2 large egg whites
125ml maple syrup
½ teaspoon cream of tartar

For the Coconut Cream:
400g can Coconut Milk
1 teaspoon of maple syrup

For the Strawberry Sauce:
1 cup of strawberries (cut into small pieces)
1 tablespoon honey
Grated zest from 1 lemon

Extra strawberries for decoration


Leave the can of coconut milk in the fridge overnight to firm the cream up.

Preheat the oven to 120°C.

To make the meringues:

Whisk the egg whites, maple syrup and cream of tartar together in a large bowl (I used a balloon whisk).   Place the bowl over a saucepan of simmering water and continue whisking for three to four minutes or until the mixture is very frothy and has increased in volume.

Remove the bowl from the pan then use an electric whisk to continue whipping the mixture for a further three to four minutes until the mix is very stiff and shiny and won’t slip out of the bowl if you turn it upside down.   The mixture increases considerably in size.

Using a tablespoon, heap mounds on parchment-lined baking sheets ensuring there is a slight hollow in the centre.   My mixture made 10 good-sized meringue cases.

Place in a preheated oven 120°C for 90 minutes.  Turn the oven off and leave the meringues for a further 30 minutes to crisp up.  Carefully remove them from the parchment and leave to cool on a rack.  If not using immediately, they will store in an airtight tin for a few days.

To make the strawberry sauce:

Place the strawberries (cut into small pieces), lemon zest and honey in a saucepan and gently simmer for about ten minutes until the strawberries are breaking down and very soft.  Rub through a sieve to give a thick sauce.  Cool.

To make the coconut cream:

Remove the can of coconut milk from the fridge and remove the lid. Carefully remove the thickened cream and put in a large bowl.  Discard the water or use in a smoothie.  Using an electric whisk, beat until very thick.   Add the maple syrup and vanilla extract and whisk again.

To serve:

Put a meringue nest on a plate. Fill with coconut cream. Decorate with sliced fresh strawberries and pour the sauce around and over it.

Strawberry meringue nests with coconut cream

I spotted this recipe (using different fruits) in the Sainsbury’s Magazine and it was by Alessandra Peters, a blogger from the Netherlands.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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