I hope everyone had a great 4th of July. My daughter and I spent some time in the afternoon picking what might be the last of the strawberries this season. Anyone who lives in Oregon will tell you that our berries are the sweetest, most delicious strawberries around. They are smaller than the ones you typically buy in the stores, but they are packed with flavor and are something I look forward to every year. So many good summer treats can be made with these red gems...today I am going to share with you a yummy treat that I first made a couple years ago for Father's Day.
In the past I posted recipes every Friday to my family blog which is a private blog, but I have decided to add this feature to Paper Capers so I can share my recipes with all my blogging friends as well. So here is the first edition of Fabulous Food Friday on Paper Capers...Fourth of July style! I made this recipe to bring over to our neighbors who always do a huge fireworks show in their back yard. Hope you enjoy!
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 1/4 cups sugar, divided
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon almond extract
- 2 cups whipping cream
- 1 quart fresh strawberries, sliced
- Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add 1-1/4 cups sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Sprinkle cornstarch over egg white mixture; fold in. Fold in lemon juice and extract.
- Coat a 14-in. pizza pan with nonstick cooking spray. Spoon meringue onto pan, forming a 12-in. heart; build up edges slightly. Bake at 250 degrees F for 45-55 minutes or until crisp. Cool on pan on a wire rack.
- In a mixing bowl, beat cream until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. Spoon over meringue; arrange strawberries over top. Serve immediately.