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Welcome
to Cook’s Corner at California Gardens!
Strawberry Meringue Ice Cream
Sandwiches
It's the only time of the year better
than Christmas! Southern California's strawberry season has begun and
it's time to start eating our fill of delicious fresh strawberries. We
bought a whole box this last weekend and ate them straight out of the box,
on top of our Sunday morning waffles, and in these delicious Strawberry
Meringue Ice Cream Sandwiches. My little guy spent most of the weekend
running around with a strawberry in each hand yelling, "Wow! Mmmmm!"
4
Egg Whites
1/2
cup sugar
1/4
tsp cream of tartar
1
pint of fresh strawberries
Preheat your oven to 200F and line two
baking sheet with parchment paper.
Place the egg whites in the bowl of an
electric mixer and beat on low speed until slightly frothy. Slowly
add the sugar and cream of tartar and continue to beat on low to medium
low speed until stiff peaks have formed. This will take quite a
while, giving you time to hull and puree your strawberries.
Rinse the strawberries and remove the
tops. Place in a food processor and puree until liquidy and no
chunks remain. Pour through a fine mesh strainer to remove the seeds
and set aside.
When the meringue has formed stiff
peaks, remove the bowl from the mixer. Gently fold the strawberry
puree into the meringue using a rubber spatula.
Spoon the meringue onto the prepared
baking sheets in large dollops. Aim for about a half cup of meringue
per cookie. Bake for 1 1/2 to 1 3/4 hours, rotating the sheets half
way through. When they are done, the cookies will be fairly
crisp. Turn off the oven, open the door a crack, and leave overnight
so the cookies can continue to dry out.
The next day, place a slightly softened
scoop of vanilla ice cream between two cookies, press together slightly, and
enjoy!
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