Strawberry Meringue Desserts |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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When time is short, use thawed whipped topping instead of making sweetened whipped cream. Susan Maraffa, North Lima, Ohio Ingredients:
4 egg whites |
1-1/2 teaspoons vanilla extract, divided |
1/4 teaspoon cream of tartar |
1/8 teaspoon salt |
1 cup sugar |
1 cup (6 ounces) semisweet chocolate chips |
4 teaspoons shortening |
2 cups heavy whipping cream |
2 tablespoons confectioners' sugar |
5 cups fresh strawberries |
chocolate syrup |
Directions:
1. Line baking sheets with parchment paper. Draw twenty-four 4-in. x 2-1/2-in. rectangles on the paper; set aside.
2. For meringue, in a large bowl, beat the egg whites, 1 teaspoon vanilla, cream of tartar and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
3. Insert a #12 round pastry tip in a pastry bag or heavy-duty plastic bag. Fill bag with meringue. Pipe meringue in long rows on rectangles until each is completely filled. Bake at 250° for 1 hour or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
4. Remove from the oven and cool on baking sheets. When cooled completely, remove meringues from paper and store in an airtight container at room temperature.
5. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread 1 tablespoon over each meringue. Let stand until chocolate is set.
6. In a large bowl, beat cream until soft peaks form. Gradually add confectioners' sugar and remaining vanilla, beating on high until stiff peaks form.
7. Set aside 12 strawberries; cut remaining strawberries into 1/4-in. slices. Place 12 meringues on a flat serving platter. Spread each with 2 tablespoons whipped cream; top with sliced strawberries. Spread each with 2 tablespoons whipped cream. Top with remaining meringues and whipped cream. Loosely cover; refrigerate for up to 2 hours.
8. Just before serving, drizzle with chocolate syrup. Cut reserved strawberries in half. Arrange cut side down over whipped cream. Refrigerate leftovers. Yield: 12 servings.
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