Categories: Dessert

Ingredients

• 3 large egg whites, at room temperature
• 1/8 t. cream of tartar
• Pinch fine sea salt
• 3/4 C. superfine baker's sugar
• 1/4 t. vanilla
• 1 C. sliced freeze-dried strawberries, coarsely chopped
• Zest of 1/2 large lemon

Directions

1. Preheat to 200°. Place an oven rack in the center of the oven. Line 2 baking sheets with parchment paper.

2. With a mixer, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the mixer running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high 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.

4. The meringues can be stored in an airtight plastic container for up to 4 days.

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