Dees Quick And Easy Strawberry Meringues4 Ingredients 5 Min Recipes

STRAWBERRY MERINGUE CLOUDS

Steps:

• Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
• Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
• The meringues can be stored in an airtight plastic container for up to 4 days.

DEE'S QUICK AND EASY STRAWBERRY MERINGUES.(4 INGREDIENTS, 5 MIN

Steps:

• Wash and top strawberries.
• In a blender mix all of the cream and about half of the strawberries, add a dash of vanilla to the cream if using.
• Spoon into meringue nests and decorate with remaining strawberries.
• NOTE: I ''fan'' the strawberries and lay them on top for decoration,you can also serve with extra cream on the side if you wish.
• You can use different fruits for this dessert,I find berries best.

STRAWBERRY MERINGUES

Steps:

• Place egg whites in small mixwer bowl; let stand at room temperature for about 1 hour.
• Cover baking sheets with parchment paper. Draw eight 3-inch circles on parchment paper.
• For meringue, combine egg whites, vanilla, cream of tartar, and salt.
• Beat till soft peaks form.
• Gradually add 1 cup sugar, beating until stiff peaks form.
• Spread meringue over the 8 circles, using about 1/3 cup for each. Using back of spoon, shape into shells.
• Bake in 275º oven for 1 hour. For crisper meringues, turn oven off; dry meringue shells in oven with door closed about 1 hour. Peel off paper.
• Halve strawberries; sweeten with a little sugar, if desired.
• Melt chocolate and butter; cool.
• Combine whipping cream and powdered sugar; beat until stiff peaks form.
• To assemble, drizzle aoubt 1 teaspoon of the cooled chocolate mixture over each shell.
• Reserve about 1/2 cup of the whipped cream for garnish;divide remainder evenly among the shells.
• Top with the halved strawberries. Garnish with reserved whipped cream.