Strawberry Meringue

Debi Newton


We found this recipe at our grocery store and thought it looked good and easy...IT SURE WAS! Made it for an after dinner dessert and We did not need any ziploc containers =) It was very nice and light and loved by everyone.

★★★★★ 1 vote
25 Min
1 Hr 55 Min


1 pt
strawberries washed dried and sliced
1/2 c
3 tsp
4 large
egg whites room temperature
1 tsp
cream of tarter
1/2 tsp
vanilla extract


1Place sliced strawberries in a bowl and toss with 3 teaspoons sugar and refrigerate for 1 hour. Preheat oven to 300.
2Beat egg whites. cream of tartar and vanilla with electric mixer until soft peaks form. Still beating, add sugar 1 tablespoon at a time until dissolved and stiff peaks form.
3Draw a 9 to 10 inch circle on a piece of wax paper, Place paper on a cookie sheet, drawn side down. Using the back of a spoon, shape the meringue into a circle so that it is concave in the center, forming a nest for the strawberries. Bake the meringue for 35 minutes, then turn off the oven, leaving the meringue inside to rest with the door closed for 1 hour.
4To serve,place the strawberries in the cooled meringue shell. Top with whipped cream, or ice cream, if desired. Store leftovers slices in air-tight ziploc brnad containers with snap n seal lid in the refrigerator.

About this Recipe

Course/Dish: Spreads
Other Tag: Quick & Easy