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Strawberry Meringues

Strawberry Meringues

Yield: 16-18 servings

Prep: 10 min

Cook: 2 hr

Ready: 2 hr 10 min

  • 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

  1. Place an oven rack in the center of the oven and preheat to 200 degrees F. Line two baking sheets with parchment paper.

  2. 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.

  3. 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.






The continued effort to do or achieve something despite difficulties, failure, or opposition: the action or condition or an instance of persevering: steadfastness.



Jack is one of those Labs of a lifetime. Strong, big, determined, docile, agile, gentle, devoted and actually attached at the hip to me. I never go anywhere without him at my side. He’s probably the smartest dog I’ve ever had...

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