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Strawberry Meringue Desserts

When time is short, use thawed whipped topping instead of making sweetened whipped cream. —Susan Maraffa, North Lima, Ohio

12 ServingsPrep: 30 min. Bake: 1 hour + cooling

Ingredients

4 egg whites
1-1/2 teaspoons vanilla extract, divided
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar
1 cup (6 ounces) semisweet chocolate chips
4 teaspoons shortening
2 cups heavy whipping cream
2 tablespoons confectioners' sugar
5 cups fresh strawberries
Chocolate syrup

Directions

Line baking sheets with parchment paper. Draw twenty-four 4-in. x
2-1/2-in. rectangles on the paper; set aside.
For meringue, in a large bowl, beat the egg whites, 1 teaspoon
vanilla, cream of tartar and salt on medium speed until soft peaks
form. Gradually beat in sugar, 1 tablespoon at a time, on high until
stiff peaks form.
Insert a #12 round pastry tip in a pastry bag or heavy-duty plastic
bag. Fill bag with meringue. Pipe meringue in long rows on
rectangles until each is completely filled. Bake at 250° for 1
hour or until set and dry. Turn oven off; leave meringues in oven
for 1 hour.

2 of 2

Strawberry Meringue Desserts (continued)

Directions (continued)

Remove from the oven and cool on baking sheets. When cooled
completely, remove meringues from paper and store in an airtight
container at room temperature.
In a microwave, melt chocolate chips and shortening; stir until
smooth. Spread 1 tablespoon over each meringue. Let stand until
chocolate is set.
In a large bowl, beat cream until soft peaks form. Gradually add
confectioners' sugar and remaining vanilla, beating on high until
stiff peaks form.
Set aside 12 strawberries; cut remaining strawberries into 1/4-in.
slices. Place 12 meringues on a flat serving platter. Spread each
with 2 tablespoons whipped cream; top with sliced strawberries.
Spread each with 2 tablespoons whipped cream. Top with remaining
meringues and whipped cream. Loosely cover; refrigerate for up to 2
hours.
Just before serving, drizzle with chocolate syrup. Cut reserved
strawberries in half. Arrange cut side down over whipped cream.
Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 311 calories, 20 g fat (12 g saturated fat), 54 mg cholesterol, 48 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein.