- 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
- 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
In a large bowl, beat whites and cream of tartar with a mixer on high speed until whites are foamy.
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.
Crush crackers into pieces about 1/4 inch across. Fold crackers and walnuts into whites.
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.
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.
Mix strawberries and cream with sugar to taste and spoon onto the walnut puffs.