You'll be floating on air with this heavenly dessert that tastes as good at it looks! Plus, how can you not love a dessert that is so cholesterol-friendly, the recipe uses only the whites of eggs.
The meringue shell can be made ahead of time and stored in the fridge, wrapped in Saran™ Premium Wrap, for up to a week. After baking, fill the shell with whipped cream (try our Lavender Whip) and/or your favorite yogurt, custard, or ice cream!
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Wash, clean, and dry strawberries.
Slice the strawberries and place in bowl.
Toss 3 teaspoons of sugar with the strawberries and refrigerate for at least an hour.
Preheat oven to 300-degrees F.
Beat the egg whites, cream of tartar, and vanilla with an electric mixer until soft peaks form.
Continue beating the egg whites while adding 1 Tablespoon of sugar at a time until the entire 1/2 cup of sugar is dissolved.
Continue beating egg whites until they are shiny and form stiff peaks.
Draw a 9- to 10-inch circle on a piece of wax paper. Turn the drawn side down and place paper on a cookie sheet.
Using the back of a spoon, shape the meringue into your circle. Shape the meringue so that it is as even as possible and is concave in the center, forming a nest for the strawberries.
Bake the meringue in the 300-degree oven for 35 minutes. Turn off the oven and leave the meringue to rest in the oven, with the door closed, for 1 hour.
Cool the meringue and store in an air-tight Ziploc® Brand container.
When ready to serve, place the strawberries in the meringue shell and top with whipped cream, nonfat topping, or ice cream, if desired.
1slice (74g or 2.61 oz)