MERINGUE NESTS WITH STRAWBERRIES6 egg whites
1/8 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 1/2 cups sugar plus more for berries
4 cups sliced fresh strawberries (2 pints)
Preheat the oven to 250 degrees F.
In a large bowl, beat the egg whites with the salt and cream of tartar until soft peaks form. Add the vanilla. Gradually add the 1 1/2 cups sugar a few tablespoons at a time, beating after each addition until stiff, glossy peaks form.
Line a baking sheet with parchment paper. Scoop up about 3/4 cup of the mixture and drop it onto the paper into a mound about 3-inches in diameter. With the back of a spoon, shape a shallow well in the center. Repeat to use the remaining meringue.
Bake the meringues for 1 hour. Turn off the heat and let them cool in the oven at least 2 hours - overnight if possible.
Slip the meringues into a paper bag in a single layer, fold the top over, and store them in a dry place until ready to use, up to 3 or 4 days.
TO SERVE:Combine the strawberries with 2 tablespoons sugar. With the back of a spoon, mash some of the strawberries; taste and add more sugar if desired.
Place the meringues on individual dessert plates and spoon some of the strawberries and juices over each.
Makes 8-10 servings
Adapted from source:
Holiday Eggs by Georgeanne Brennan