Ready in 180 minutes, for 6 servings
Gluten free
Vegetarian
INGREDIENTS:
- cream of tartar
- powdered sugar
- egg whites
- salt
EQUIPMENT:
- hand mixer
1) With an electric mixer, beat egg whites, salt and cream of tartar to soft peaks.Slowly pour in powdered sugar and continue to whip to stiff peaks.
INGREDIENTS:
- almond extract
EQUIPMENT:
- baking paper
- baking sheet
2) Add almond extract, combining until mixture is smooth and glossy.Line a baking sheet with parchment paper and drop meringue batter in even amounts on the tray.
INGREDIENTS:
- almonds
3) Sprinkle with almonds.
INGREDIENTS:
- whipped cream
- strawberries
- lemon juice
- cookies
- sugar
EQUIPMENT:
- hand mixer
- oven
- bowl
4) Bake in a preheated oven at 200 degrees until crisp, approx. 1 1/2-2 hours.Turn off oven and leave meringues in the oven overnight to dry.Just before serving, toss strawberries with sugar and lemon juice. Set aside.With an electric mixer, beat Cool Whip with extracts until combined.Split strawberries and whipped cream amongst six bowls. Crumble meringue cookies over each bowl and stir to mix.