City Palate

The Wine & Beer Issue - May June 2017

Strawberry Meringue Nests
July/Aug 2010

From City Palate designmeister Carol Slezak.Transport the meringue nests to the picnic site very carefully.

4 egg whites

1/2 tsp. cream of tartar

1 c. white sugar

1 8 oz. container lemon yogurt

2 pints strawberries, halved or sliced

Pre-heat oven to 275°F. Line 2 baking sheets with parchment paper. In a large bowl, beat egg whites and cream of tartar until stiff peaks form. Gradually add in the sugar, 2 tablespoon at a time, beating at high speed after each addition until thick, glossy peaks form. (Take care that not a particle of grease or egg yolk gets into the whites.)

Spoon a large dollop of the egg whites onto the parchment paper. Working from the center, press and spread mixture toward the outside edge, building a little “nest” with a depression in the center. Repeat with the rest of the meringue.

Bake for about 35 minutes. For softer meringues, remove pan from oven immediately. Cool on wire rack. For dry, crisp meringues, turn oven off and leave meringues in oven with the door closed for 2 hours or overnight.

Carefully remove meringues from paper and place on a flat serving plate. Just before serving, spoon yogurt into the center of each meringue; top with fresh strawberries. Makes about 12 individual nests.



Desserts