Strawberry-Hazelnut Meringue Shortcakes |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. Ingredients:
2 egg whites |
1/2 cup sugar |
1/4 cup finely chopped hazelnuts, toasted |
6 cups fresh strawberries, hulled and sliced |
4 cups low-fat frozen yogurt |
Directions:
1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 250°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
3. Drop meringue into eight mounds on a parchment paper-lined baking sheet. With the back of a spoon, shape into 3-in. cups. Sprinkle with hazelnuts. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper.
4. Place 3 cups strawberries in a large bowl; mash slightly. Stir in remaining strawberries. Just before serving, top meringues with frozen yogurt and strawberries. Yield: 8 servings.
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