Who doesn’t love strawberries? I have to tell you, years ago I was obsessed with strawberries! I had dishes, towels, sheets—you name it! If it had a strawberry on it, I wanted it. It is just a happy fruit to see and especially to eat! I also loved picking strawberries at my grandmother’s house when I was a child. What a treat!
When great recipes are developed with strawberries, I definitely want to make them. We published a fabulous book with one of our advertisers, Florida Strawberry Growers Association, and it is rich with yummy recipes using the fruit. When I saw the meringue Pavlovas on the cover with strawberries and whipped cream, I was hooked!
In fact, the recipe for those delicacies is presented here in hopes that you will enjoy them!
- 3 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- 1 cup sugar, divided
- ½ cup chopped pecans
- 1½ cups chopped fresh strawberries
- Garnish: fresh mint, whipped cream
- Preheat oven to 275°. Line a baking sheet with parchment paper.
- In a medium bowl, beat egg whites, cream of tartar, and vanilla with a mixer at high speed until frothy. Gradually add ¾ cup sugar. Continue beating until mixture is glossy and stiff peaks form. Gently fold in pecans.
- Drop meringue by spoonfuls into 6 mounds on prepared pan. Use the back of a metal spoon to shape meringues, forming a well in the center and building up the sides.
- Bake until meringues are lightly browned, about 1 hour. Turn oven off, and let meringues stand in oven with door closed for 2 hours. Remove from pan, and place on serving plates.
- In a small bowl, combine strawberries and remaining ¼ cup sugar. Fill each meringue with about ¼ cup strawberries. Garnish with mint and whipped cream, if desired. Serve immediately.
- Recipe Tip
- Meringues can be made ahead and frozen for up to 6 weeks.