A beautiful sweet treat made with freeze-dried strawberries and
dipped in chocolate.
2 large egg whites
1/8 teaspoon cream of tartar
pinch of salt
teaspoon vanilla extract
1/2 teaspoon raspberry liquor (optional)
1 ounce freeze-dried strawberries, separated
4 ounces bittersweet
chocolate, melted and cooled slightly
Place freeze-dried strawberries in a food processor and process until reduced to a fine powder. Set
Preheat oven to 200 degrees F. Line a baking sheet or two with Silpat
mats or parchment paper.
Using a stand mixer with a whisk attachment,
beat egg whites, cream of tartar, salt, vanilla and raspberry liquor on medium
high until soft peaks form. While beating, sprinkle in sugar 1 tablespoon at a
time until all is incorporated. Continue beating until stiff peaks form. Sift 2
tablespoons of powdered strawberry over meringue (reserve the rest) and gently
fold in with a spatula until incorporated.
Pipe or dollop meringue on to
prepared baking sheets.
Bake at 200 degrees F for about 2 hours, or until meringues are
dry to the touch and lift off the pan easily.
Cool meringues completely on the
counter (or, if humid, turn oven off and cool for 2 hours in the OFF oven.)
Gently press dried meringues into remaining powdered strawberry for an extra
dose of color and flavor. Dip bottoms into chocolate and place on parchment, wax
paper or Silpats to dry.
Store in an airtight container at room temperature.
Source: The Craving Chronicles
Reprinted with permission from
the California Strawberry Commission.