Puffy Strawberry Shortcakes With Meringue |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I recently found this recipe - I haven't tried it yet, but it sounds like it will make a light, fresh dessert that I think my family will enjoy. Ingredients:
16 ounces frozen strawberries, partially thawed |
1/2 cup strawberry jelly |
2 cups fresh strawberries, hulled and sliced |
0.5 (17 ounce) package frozen puff pastry, thawed (1 sheet) |
1/2 cup water |
1 tablespoon cornstarch |
3/4 cup sugar |
1/2 teaspoon cream of tartar |
6 egg whites |
1 teaspoon vanilla |
8 fresh strawberries |
Directions:
1. Preheat oven to 425 degrees. Blend or process frozen strawberries and jelly until smooth. Stir in sliced berries; cover and refrigerate.
2. Roll pastry to 12x10 inches; cut in eight rectangles. Place pastry rectangles 1 inch apart on large baking sheet; pierce with fork tines. Cover with second baking sheet. Bake 6 minutes. Remove top baking sheet; bake 4 minutes more. Remove from oven; let stand on sheet. Reduce oven to 325 degrees.
3. For meringue, mix 1/2 cup water and cornstarch. Put in small saucepan and cook over medium heat until thickened and bubbly. Remove from heat; cool slightly. In bowl combine sugar and cream of tartar; set aside. In large mixing bowl beat egg whites and vanilla on medium to high speed until frothy. Gradually beat in sugar mixture until soft peaks form. Add cornstarch mixture; beat to stiff peaks. Spoon on pastry; bake meringue 15 minutes. Serve pastries warm with sauce. Top each piece with a fresh whole strawberry, dabbing a bit of the sauce on the meringue, under the strawberry, to keep the whole berry in place.
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