Rating: 4 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

A fresh strawberry puree gives these light and airy cookies their vibrant color and sweet, summery flavor.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

hands-on:
20 mins
total:
3 hrs 5 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow egg whites to stand at room temperature 30 minutes. Meanwhile, line two baking sheets with parchment paper. Draw six 3 1/2-inch circles on each paper. Flip paper over; set sheets aside.

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  • In a blender or food processor puree strawberries; set aside.

  • Preheat oven to 250°F. In a large mixing bowl beat egg whites, cream of tartar, vanilla, and salt with a mixer on medium until soft peaks form. Add sugar, 1 Tbsp. at a time, beating on high until stiff, glossy peaks form (5 minutes).

  • Mound about two-thirds of the egg white mixture onto circles on parchment; spoon puree over mounds. Top with remaining meringue. Using the back of a spoon, lightly spread to edge of circle (see tip, above). Bake 75 minutes with sheets on separate oven racks. Turn off oven. Prop open oven door with a wooden spoon; let sheets sit in oven 1 hour. Transfer with paper to wire racks; cool completely. Store in an airtight container refrigerated up to 3 days.

Nutrition Facts

102 calories; carbohydrates 24g; sugars 23g; protein 2g; vitamin a 2.2IU; vitamin c 10.6mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 5mcg; sodium 40mg; potassium 75.8mg; calcium 4.3mg; iron 0.1mg.
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