Strawberries With Walnut Puffs

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• About 1 1/4 cups sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 10 saltine crackers (2 in. square)
• 1/2 cup chopped walnuts
• 6 cups strawberries, rinsed, hulled, and sliced
• 1 cup whipping cream, softly whipped

1. In a large bowl, beat whites and cream of tartar with a mixer on high speed until whites are foamy.
2. Mix 1 cup sugar, cinnamon, and baking powder. Beating on high speed, gradually add sugar mixture to whites. Then continue beating until whites hold stiff, glossy peaks.
3. Crush crackers into pieces about 1/4 inch across. Fold crackers and walnuts into whites.
4. Line 2 baking sheets, 12 by 15 inches each, with cooking parchment (or lightly oil nonstick baking sheets). Spoon meringue mixture in 8 equal mounds about 3 1/2 inches wide and well separated.
5. Bake in a 300u0b0 oven until meringue walnut puffs are lightly browned, about 30 minutes. Let cool on pan about 10 minutes. With a spatula, transfer to racks to cool. If making ahead, package walnut puffs airtight and hold at room temperature up to 1 day.
6. Mix strawberries and cream with sugar to taste and spoon onto the walnut puffs.

egg whites, cream of tartar, sugar, ground cinnamon, baking powder, crackers, walnuts, strawberries, whipping cream

Taken from www.myrecipes.com/recipe/strawberries-with-walnut-puffs (may not work)