Strawberry Filled Meringues Recipe
Ingredients
| 4 egg whites, at room temperature | ||
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Strawberries | 2 Cup (16 tbs) | |
| 1/4 cup unsweetened grapefruit juice | ||
Directions
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.
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.
Chef
