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Strawberry-Hazelnut Meringue Shortcakes

 Strawberry-Hazelnut Meringue Shortcakes
In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. — Barbara Estabrook, Rhinelander, Wisconsin
8 ServingsPrep: 25 min. Bake: 45 min. + cooling


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


  • Place egg whites in a small bowl; let stand at room temperature 30
  • minutes.
  • 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.
  • 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.
  • 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.

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Strawberry-Hazelnut Meringue Shortcakes (continued)

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.