ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Strawberries with Walnut Puffs

Yield Makes 8 servings
"My husband has always loved this dessert," says Judy Stock. "When I first ate dinner with his family, his mom cut him a piece." But, she adds, instead of eating the piece, he consumed the rest of the dessert. "And he's a thin guy." Stock bakes her meringue as one puff. But we find individual puffs easier to manage - and everyone gets a portion.


  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • About 1 1/4 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 10 saltine crackers (2 in. square)
  • 1/2 cup chopped walnuts
  • 6 cups strawberries, rinsed, hulled, and sliced
  • 1 cup whipping cream, softly whipped

Nutrition Information

  • calories 314
  • caloriesfromfat 43 %
  • protein 4.1 g
  • fat 15 g
  • satfat 6.3 g
  • carbohydrate 45 g
  • fiber 3.4 g
  • sodium 112 mg
  • cholesterol 33 mg

How to Make It

  1. In a large bowl, beat whites and cream of tartar with a mixer on high speed until whites are foamy.

  2. Mix 1 cup sugar, cinnamon, and baking powder. Beating on high speed, gradually add sugar mixture to whites. Then continue beating until whites hold stiff, glossy peaks.

  3. Crush crackers into pieces about 1/4 inch across. Fold crackers and walnuts into whites.

  4. Line 2 baking sheets, 12 by 15 inches each, with cooking parchment (or lightly oil nonstick baking sheets). Spoon meringue mixture in 8 equal mounds about 3 1/2 inches wide and well separated.

  5. Bake in a 300° oven until meringue walnut puffs are lightly browned, about 30 minutes. Let cool on pan about 10 minutes. With a spatula, transfer to racks to cool. If making ahead, package walnut puffs airtight and hold at room temperature up to 1 day.

  6. Mix strawberries and cream with sugar to taste and spoon onto the walnut puffs.