Strawberry Meringues

31 Jul

One of my favorite summer desserts is strawberry meringue shells.  They are light and airy and don’t make you feel too full in the summer heat.  I always use strawberries as the filling, but you can use any fruit that is fresh this time of the year.  You could also use pudding or custard as the filling rather than fresh fruit.  Any option works!  They’re quick and easy to make and look pretty to serve if you have someone stopping by for a light dessert.  The key to making this dessert a success is firmly whipped egg whites.  If your mixer has a wire whip attachment use that.  It makes the egg whites much stiffer resulting in a beautiful meringue.  Here’s the recipe.

3 egg whites at room temperature
1 tsp vanilla
1/4 tsp cream of tartar
dash salt
1 c sugar

Preheat oven to 300 degrees.  Cover two cookie sheets with parchment paper or foil.  Combine the egg whites, vanilla, cream of tartar and salt together in  a bowl.  Beat with mixer on high until it forms stiff peaks.  Add in the sugar and continue mixing umtil very stiff peaks form in the meringue batter.  Drop the batter onto cookie sheets in 8 even dollups.  Round out each dollup making a bowl indentation with the back of a spoon (this will hold your filling after it’s baked).  Bake for 35 minutes until lightly browned.  Turn the oven off and leave the shells in there for another hour to dry.  Then you can remove them from the cookie sheet liner, fill and serve.

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