1 pint fresh strawberries, stemmed and sliced thin
2 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla extract
How to Make It
Preheat oven to 375°F. Arrange strawberries in an even layer in a 9-inch pie plate.
Whip egg whites in a very clean, perfectly dry bowl with an electric mixer until foamy. Add cream of tartar and beat until peaks form. With mixer running, add sugar in a slow, steady stream. Continue to whip egg whites until peaks are stiff and glossy, but not dry. Be careful not to overwhip whites. Gently fold in vanilla with a rubber spatula (see Tip Strip, left, for more detailed information on making meringue). Carefully spoon meringue over strawberries and gently spread evenly with a rubber spatula, making sure meringue touches edges of pie plate.
Bake until meringue is golden brown and berries are juicy, 10 to 12 minutes. Serve immediately.
Not only does it not look appealing, it's not that great, either. Sorry, but this recipe is missing too much and does not taste good at all. If you really want strawberries and need something a little sweet, why not just put some sugar or Splenda (or other sweetener) over sliced strawberries? It's a lot easier.....and tastier.
Well that was a waste of good tasting strawberries! Ok so .. the taste of warm strawberries was gross..not only for me, but also for the people I served this to. And the top layer didn't complement the strawberries at all. It actually tasted too much like egg whites, meaning not sweet enough, not meringue enough and the texture was too chewey rather. I threw away the recipe and the rest of the dish alltogether..:(
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