Strawberry Ice Cream Sandwiches

• 14 oz strawberries, hulled, chopped, plus extra to serve
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1 None large egg white
• None None powdered sugar, for dusting
• None None Meringues
• 2 None large egg whites
• 1/2 cup granulated sugar

1. Blend strawberries, 2 1/2 tbsp sugar and lemon juice together until smooth.
2. Whip egg white to soft peaks. Add remaining sugar and whisk until firm. Gradually beat in strawberry puree. Continue to beat until thick and frothy. Transfer to a container and freeze for 3 hours, or overnight.
3. Preheat oven to 300u0b0F. Line 3 baking trays with parchment paper. Trace 12 - 3 inch squares on parchment paper. Turn paper over, marked-side down.
4. To make the meringues, whip egg whites to soft peaks. Gradually add 1/2 of the sugar, 1 tbsp at a time, until firm. Fold in remaining sugar. With a spatula, spread meringue evenly within square tracings, making sure tops are flat. Bake for 30 mins. Reduce heat to 250u0b0F and bake for 20 mins. Turn oven off and let meringues cool inside oven with door ajar.
5. Dust 6 serving plates with powdered sugar. Place a meringue on each plate then top with strawberry ice cream, another meringue and whole or sliced strawberries. Dust with powdered sugar to serve.

strawberries, sugar, lemon juice, egg white, powdered sugar, meringues, egg whites, granulated sugar

Taken from recipes-plus.com/api/v2.0/recipes/33046 (may not work)