These little, light, chewy and crispy puffs will be the next dessert hit in your home. They are ridiculously easy to make so they are a perfect project to get your kids in the kitchen with you. Okay, obviously if you include the whipped cream this will not be a fat-free dessert but I have listed this as optional, because we love these desserts just the same with no whipped cream at all. If you are feeling a little decadent or have company coming, add a little splash of liquor to your topping, but they are really spectacular just on their own. You can make them up to a week ahead and store them in Tupperware, ready for when you need them. Feel free to go a little free-form, meringues look lovely in different shapes, just be sure to create a little crater in the centre to hold your fruit.
4 egg whites
1 1/2 cups sugar
1 tsp cream of tartar
1 pint strawberries
juice of 1/2 lemon
1 tbsp sugar
1 tsp sugar
Pre-heat over to 200 degrees.
Use a hand mixer or a stand mixer to whip egg whites until light and fluffy and peaks start to form, 6-8 minutes.
Add sugar, 1/2 cup at a time and cream of tartar and continue to beat until stiff peaks form, an additional 6-8 minutes.
Dollop a large spoonful of meringue onto parchment paper. Continue with remaining meringue. Take the back of a spoon and create a crater in all dollops.
Bake for 1 hr. Turn off oven.
Let meringues cool off in oven.
Clean and chop fruit.
Combine with sugar and lemon and let sit for atlas 1/2 hr before serving.
If using whipped cream, beat until stiff, add sugar.
Serve meringues with whipped cream (if using) and fruit.