Rating: 5 stars
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The components of this dessert can be prepared in stages and assembled shortly before serving. Store meringues in an airtight container at room temperature up to one week; refrigerate strawberries and sauce for up to two days. Garnish with mint.

David Bonom
Recipe by Cooking Light September 2005

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Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°.

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  • To prepare strawberries, combine strawberries and 1/3 cup sugar; cover and chill.

  • To prepare meringues, cover 2 baking sheets with parchment paper. Draw 5 (4-inch) circles on each piece of paper. Turn paper over; secure with masking tape. Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Beat in vanilla. Divide egg white mixture evenly among 10 drawn circles on baking sheets. Shape meringues into nests with 1-inch sides using the back of a spoon.

  • Bake at 250° for 1 hour, rotating baking sheets after 30 minutes. Turn oven off, and cool meringue nests in closed oven 30 minutes. Carefully remove meringue nests from paper. Cool completely.

  • To prepare sauce, combine vinegar and cinnamon stick in a small saucepan over medium-high heat. Bring to a boil; cook until syrupy and reduced to about 1/3 cup (about 5 to 6 minutes). Remove from heat. Discard cinnamon stick; stir in honey.

  • Place 1 meringue nest on each of 10 dessert plates; top each serving with about 3/4 cup strawberry mixture. Drizzle with about 2 teaspoons sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

182 calories; calories from fat 3%; fat 0.6g; mono fat 0.1g; poly fat 0.3g; protein 2.8g; carbohydrates 43.9g; fiber 3.7g; iron 1mg; sodium 29mg; calcium 36mg.
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