Strawberry Meringues
Strawberry Meringues
Yield: 16-18 servings
Prep: 10 min
Cook: 2 hr
Ready: 2 hr 10 min
Ingredients
3 large egg whites, at room temperature
1/8 teaspoon cream of tartar
Pinch finely ground Himilayan pink salt
3/4 teaspoon powdered stevia
1/4 teaspoon pure vanilla extract
1 cup sliced freeze-dried strawberries, coarsely chopped
Zest of 1/2 large lemon
Instructions
Place an oven rack in the center of the oven and preheat to 200 degrees F. Line two baking sheets with parchment paper.
In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on high, add the stevia and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours. The meringues can be stored in an airtight plastic container for up to 4 days.
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