Strawberry Meringues

Strawberry Meringues
Makes 10 servings
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  1. 8 egg whites, room temperature
  2. 2 cups plus 2 tablespoons sugar, divided
  3. 1/8 teaspoon cream of tartar
  4. 3 cups sliced fresh strawberries
  5. Garnish: fresh mint
  1. In the top of the double boiler, whisk together egg whites, 2 cups sugar, and cream of tartar until combined. Cook over simmering water until mixture registers 140° on a candy thermometer.
  2. Remove from heat, and immediately pour mixture into the work bowl of a stand mixer fitted with the whisk attachment. Beat at high speed for 10 minutes until mixture is stiff and glossy and bowl is cool to the touch.
  3. Meanwhile, preheat oven to 200°. Line baking sheets with parchment paper.
  4. Spoon egg white mixture into 10 mounds on prepared pans, making a well in each with the back of a spoon.
  5. Bake for 1½ hours. Turn oven off, and leave meringues in oven with door closed for 4 hours.
  6. In a medium bowl, stir together strawberries and remaining 2 tablespoons sugar. Let stand 15 minutes. Top meringues with strawberries, garnish with mint, if desired. Serve immediately.
Paula Deen Magazine