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Strawberry Filled Meringues

Diet.Chef's picture
  Egg whites 4 (At Room Temperature)
  Cream of tartar 1⁄4 Teaspoon
  Sugar 2 Tablespoon
  Strawberries 2 Cup (32 tbs)
  Unsweetened grapefruit juice 1⁄4 Cup (4 tbs)

1. Preheat oven to 250° F. Line cookie sheet with brown paper.
2. Using electric mixer at high speed, beat egg whites and cream of tartar in large bowl, until foamy. Add sugar, 1 tablespoon at a time; beat after each addition until soft peaks form.
3. Fill pastry bag with mixture and press meringues onto paper-lined cookie sheet in round or oval shells 3 to 4 inches in diameter and 1 inch high; form a solid base first, then build up sides. Or shape shells by mounding meringue into 6 piles on paper-lined cookie sheet and, using back of wet teaspoon, make a hollow in center of each.
4. Bake for 1 1/2 hours; cool completely. Using sharp-edged spatula, carefully remove meringues to wire rack.
5. Meanwhile, hull, wash and slice strawberries; place in bowl and toss with grapefruit juice. Chill.

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