STRAWBERRY MERINGUE COOKIES
prep 35 minutes bake 1 hour 15 minutes at 250° F
6 egg whites
11/2 cups fresh strawberries, hulled
1/2 tsp. cream of tartar
1/2 tsp. vanilla
11/3 cups sugar
1. Allow egg whites to stand at room temperature 30 minutes. Meanwhile, line two baking sheets with parchment paper. Draw six 31/2- inch circles on each paper. Flip paper over; set sheets aside.
2. In a blender or food processor puree strawberries; set aside.
3. Preheat oven to 250° F. In a large mixing bowl beat egg whites, cream of tartar, vanilla, and salt with a mixer on medium until soft peaks form. Add sugar, 1 Tbsp. at a time, beating on high until stiff, glossy peaks form (5 minutes).
4. Mound about two-thirds of the egg white mixture onto circles on parchment; spoon puree over mounds. Top with remaining meringue. Using the back of a spoon, lightly spread to edge of circle. Bake 75 minutes with sheets on separate oven racks. Turn off oven. Prop open oven door with a wooden spoon; let sheets sit in oven 1 hour. Transfer with paper to wire racks; cool completely. Store in an airtight container refrigerated up to 3 days. Makes 12 servings.
each serving 102 cal, 0 g fat, 0 mg chol, 40 mg sodium, 24 g carb, 0 g fiber, 23 g sugars, 2 g pro.