Strawberries in meringue baskets

Yield: 6 Servings

Measure Ingredient
4 \N Egg whites
⅛ teaspoon Cream of tartar
½ cup Sugar--
\N \N (preferably superfine)
1 teaspoon Vanilla extract
2 pints Strawberries
2 tablespoons Sugar
1 tablespoon Rose geranium leaves, snipped



MERINGUE BASKETS:Beat egg whites until foamy. Add cream of tartar and sugar, 1 tablespoon at a time, beating well after each addition until whites are stiff and glossy and sugar is completely dissolved. Fold in vanilla.Spoon egg white mixture into pastry bag. Pipe whites onto parchment-lined baking sheet in 6 3-inch disks; smooth each disk with back of spoon. Attach star tip to pastry bag and pipe whites around outside edge of disk. Repeat twice to form three-tiered side of basket. Bake at 250 degrees 1 hour. Turn off oven and leave meringues inside 6 more hours.

STRAWBERRIES:Wash and hull ½ pint berries. Crush with fork in large bowl.

Add sugar and leaves and stir to combine well. Wash and hull remaining berries, cutting into bite-sized pieces. Combine with crushed berries and spoon into meringue baskets. Formatted by Lynn Thomas dcqp82a. Source: Los Angeles Times 4-16-97. 6 servings. Each serving:121 calories; 39 mg sodium; 0 cholesterol; 0 fat; 28 grams carbohydrates; 3 grams protein; 0.53 grams fiber.

Recipe by: Los Angeles Times 4-16-97 Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.

By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997

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