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Strawberry-Hazelnut Meringue Shortcakes Recipe
Strawberry-Hazelnut Meringue Shortcakes Recipe photo by Taste of Home

Strawberry-Hazelnut Meringue Shortcakes Recipe

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In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. — Barbara Estabrook, Rhinelander, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 8 servings

Ingredients

  • 2 egg whites
  • 1/2 cup sugar
  • 1/4 cup finely chopped hazelnuts
  • 6 cups fresh strawberries, hulled and sliced
  • 4 cups low-fat frozen yogurt

Nutritional Facts

1 serving equals 212 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 74 mg sodium, 40 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 250°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
  3. Drop meringue into eight mounds on a parchment paper-lined baking sheet. With the back of a spoon, shape into 3-in. cups. Sprinkle with hazelnuts. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper.
  4. Place 3 cups strawberries in a large bowl; mash slightly. Stir in remaining strawberries. Just before serving, top meringues with frozen yogurt and strawberries. Yield: 8 servings.
Originally published as Strawberry-Hazelnut Meringue Shortcakes in Taste of Home June/July 2013

Nutritional Facts

1 serving equals 212 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 74 mg sodium, 40 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Strawberry-Hazelnut Meringue Shortcakes

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   (2)
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5 Star
 (2)
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MY REVIEW
Reviewed Jul. 18, 2014

"Great Taste Was Delish !!!"

MY REVIEW
Reviewed Apr. 28, 2014 Edited Apr. 29, 2014

"Easy recipe and taste great."

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