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Ingredients
- 6 x egg whites
- 1/8 tsp salt
- 1 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1 1/2 c. sugar plus more for berries
- 4 c. (2 c.) sliced fresh strawberries Heat the oven to 250 degrees.
Directions
- In a large bowl, beat the egg whites with the salt and cream of tartar till soft peaks form. Add in the vanilla. Add in the 1 1/2 c. sugar a few Tbsp. at a time, beating after each addition till stiff, glossy peaks form.
- Line a baking sheet with parchment. Scoop 3/4 c. of the egg white mix and drop it onto the paper into a mound 3 inches in diameter.
- With the back of a spoon, shape a shallow well in the center. Repeat to use the remaining meringue.
- Bake the meringues for 1 hour. Turn off the heat and let them cold in the oven at least 2 hrs - overnight if possible.
- Slip the meringues into a paper bag in a single layer, fold the top over, and store them in a dry place till ready to use, up to three or possibly four days.
- In a medium bowl, combine the strawberries with 2 Tbsp. sugar. With the back of a spoon, mash some of the strawberries; taste and add in more sugar if you like.
- To serve, place the meringues on individual dessert plates and spoon some of the strawberries and their juice over each.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 321g | |
| Calories 124 | |
| Calories from Fat 8 | 6% |
| Total Fat 0.94g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 297mg | 12% |
| Potassium 1226mg | 35% |
| Total Carbs 27.27g | 7% |
| Dietary Fiber 6.3g | 21% |
| Sugars 15.79g | 11% |
| Protein 2.09g | 3% |
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