Strawberry-Hazelnut Meringue Shortcakes
- 2 large egg whites
- 1/2 cup sugar
- 1/4 cup finely chopped hazelnuts
- 6 cups fresh strawberries, hulled and sliced
- 4 cups low-fat frozen yogurt
- Place egg whites in a small bowl; let stand at room temperature 30 minutes.
- Preheat oven to 250u0b0. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
- Using a measuring cup and spatula or an ice cream scoop, drop meringue into 8 even mounds on a parchment-lined
- . With the back of a spoon, shape into 3-in. cups. Sprinkle with hazelnuts. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on
- . Remove meringues from paper.
- Place 3 cups strawberries in a large bowl; mash slightly. Stir in remaining strawberries. Just before serving, top meringues with frozen yogurt and strawberries.
egg whites, sugar, hazelnuts, fresh strawberries, lowfat
Taken from www.tasteofhome.com/recipes/strawberry-hazelnut-meringue-shortcakes/ (may not work)