Strawberry Meringue Desserts Recipe

Strawberry Meringue Desserts Recipe
Strawberry Meringue Desserts Recipe photo by Taste of Home
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Strawberry Meringue Desserts Recipe

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When time is short, use thawed whipped topping instead of making sweetened whipped cream. —Susan Maraffa, North Lima, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + cooling

Ingredients

  • 4 large 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 4x2-1/2-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.
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.
Originally published as Strawberry Meringue Desserts in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p91

Nutritional Facts

1 piece: 311 calories, 20g fat (12g saturated fat), 54mg cholesterol, 48mg sodium, 32g carbohydrate (29g sugars, 2g fiber), 3g protein.

  • 4 large 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
  1. Line baking sheets with parchment paper. Draw twenty-four 4x2-1/2-in. rectangles on the paper; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread 1 tablespoon over each meringue. Let stand until chocolate is set.
  6. In a large bowl, beat cream until soft peaks form. Gradually add confectioners' sugar and remaining vanilla, beating on high until stiff peaks form.
  7. 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.
  8. Just before serving, drizzle with chocolate syrup. Cut reserved strawberries in half. Arrange cut side down over whipped cream. Refrigerate leftovers. Yield: 12 servings.
Originally published as Strawberry Meringue Desserts in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p91

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