Strawberry Meringue Nests
Strawberry Meringue Nests might be just the side dish you are searching for. This recipe serves 12. One portion of this dish contains around 1g of protein, 0g of fat, and a total of 84 calories. For 61 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe is liked by 25 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Vegetarian Times. Mother's Day will be even more special with this recipe. Head to the store and pick up salt, sugar, white vinegar, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. With a spoonacular score of 22%, this dish is rather bad. Similar recipes include Meringue Nests with Basil Scented Strawberry-Rhubarb Compote, Meringue Nests, and Cardamom meringue nests.
Servings: 12
Ingredients:
1 Tbs. cornstarch
¼ tsp. cream of tartar
4 egg whites, at room temperature
1 1.2-oz. pkg. freeze-dried strawberries
½ tsp. salt
1 cup sugar
½ tsp. vanilla extract
1 tsp. white vinegar.jpg)
Equipment:
food processor
oven
hand mixer
blender
whisk
ice cream scoop
baking paper
baking sheet
frying pan
Cooking instruction summary:
1. Preheat oven to 250°F. Grind strawberries in coffee grinder or mini food processor until powdered. Set aside.2. Beat egg whites and cream of tartar with electric mixer on medium speed until foamy and bubbles become very small. Whisk together sugar and cornstarch, and slowly add to egg whites with mixer still running. Add vinegar, vanilla, and salt, and increase speed to high. Beat 3 to 5 minutes, or until stiff, glossy peaks form. Fold in 4 Tbs. ground strawberries.3. Dab 2 small dots of meringue mixture onto bottom corners of each of 2 baking sheets (this will help parchment paper stay put while forming nests). Lay 1 sheet parchment into each sheet pan, and press parchment to adhere to meringue dots. Use large ice cream scoop or 2 serving spoons to dollop 1/3-cup mounds of meringue (6 per baking sheet), leaving 2 inches between each mound. Use back of spoon to gently form indention in middle of each mound.4. Bake 1 sheet at a time 50 to 60 minutes, or until meringues are crisp. Cool completely before serving. Storein airtight container up to 3 days.Learn how to cook delicious gluten-free, vegetarian recipes online. Sign up now!
Step by step:
1. Preheat oven to 250°F. Grind strawberries in coffee grinder or mini food processor until powdered. Set aside.
2. Beat egg whites and cream of tartar with electric mixer on medium speed until foamy and bubbles become very small.
3. Whisk together sugar and cornstarch, and slowly add to egg whites with mixer still running.
4. Add vinegar, vanilla, and salt, and increase speed to high. Beat 3 to 5 minutes, or until stiff, glossy peaks form. Fold in 4 Tbs. ground strawberries.
5. Dab 2 small dots of meringue mixture onto bottom corners of each of 2 baking sheets (this will help parchment paper stay put while forming nests). Lay 1 sheet parchment into each sheet pan, and press parchment to adhere to meringue dots. Use large ice cream scoop or 2 serving spoons to dollop 1/3-cup mounds of meringue (6 per baking sheet), leaving 2 inches between each mound. Use back of spoon to gently form indention in middle of each mound.
6. Bake 1 sheet at a time 50 to 60 minutes, or until meringues are crisp. Cool completely before serving. Storein airtight container up to 3 days.Learn how to cook delicious gluten-free, vegetarian recipes online. Sign up now!
Nutrition Information:
covered percent of daily need
