STRAW­BERRY MERINGUE COOK­IES

Better Homes & Gardens - Best of Summer Recipes - - Lighten Up -

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

Pinch salt

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.

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