Strawberry-Hazelnut Meringue Shortcakes

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. Using a measuring cup and spatula or an ice cream scoop, drop meringue into 8 even mounds on a parchment-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.