"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.

Judy Stock, Phoenix, Arizona
Recipe by Sunset April 1998


Recipe Summary

Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

314 calories; calories from fat 43%; protein 4.1g; fat 15g; saturated fat 6.3g; carbohydrates 45g; fiber 3.4g; sodium 112mg; cholesterol 33mg.