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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This recipe was handed down from my German grandma. She took great pride in serving this delicate dessert. Whenever I make it, I'm filled with warm memories of childhood. -Diane Krisman, Hales Corners, Wisconsin Ingredients:
8 egg whites |
1 tablespoon white vinegar |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
2 cups sugar |
3 cups sliced fresh strawberries |
1-1/2 cups whipped cream |
Directions:
1. Place egg whites in a large bowl and let stand at room temperature for 30 minutes.
2. Preheat oven to 300°. Add vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
3. Spread into a greased 10-in. springform pan. Bake 50-60 minutes or until lightly browned. Remove to a wire rack to cool (meringue will fall).
4. Serve with strawberries and whipped cream. Store leftovers in the refrigerator. Yield: 12 servings.
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