Crisp meringue cookies
laced with shredded strawberries and coconut.
Strawberry
Meringues
- 3 large egg whites, room
temperature
1/4 cup strawberries, frozen
1/2 cup superfine or regular granulated sugar
1/4 cup premium shredded coconut
1/4 teaspoon almond extract
- Preheat oven to 325°F
(160°C). Cover cookie sheet with parchment paper.
- In medium size bowl, beat
egg whites until stiff peaks form.
- Use food processor to
shred frozen strawberry or cut into small pieces. Quickly fold
shredded strawberries and remaining ingredients into egg whites.
With a tablespoon, drop on to cookie sheet.
- Bake for 10 to 15 minutes
or just until meringues begin to brown on top. Turn oven off
and leave meringues in oven for several hours or overnight to
dry out.
- Serve alone or with fresh
strawberries.
Makes 20 meringues.
Recipe provided courtesy of The Sugar Association,
Inc.
