Strawberry-Hazelnut Meringue Shortcakes

Name: Strawberry-Hazelnut Meringue Shortcakes
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 2 large egg whites; 1/2 cup sugar; 1/4 cup finely chopped hazelnuts; 6 cups fresh strawberries, hulled and sliced; 4 cups low-fat frozen yogurt

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 25 min. Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Barbara Estabrook, appleton, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 15, 2022

In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. —Barbara Estabrook, Rhinelander, Wisconsin

TEST KITCHEN APPROVED

Strawberry-Hazelnut Meringue Shortcakes

3 Reviews Add your review

Yield:8 servings

Prep:25 min

Cook:45 min

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Ingredients

2 large egg whites
1/2 cup sugar
1/4 cup finely chopped hazelnuts
6 cups fresh strawberries, hulled and sliced
4 cups low-fat frozen yogurt

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Directions

1
Place egg whites in a small bowl; let stand at room temperature 30 minutes.

2
Preheat oven to 250°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
3
Using a measuring cup and spatula or an ice cream scoop, drop meringue into 8 even mounds on a parchment-lined baking sheet. With the back of a spoon, shape into 3-in. cups. Sprinkle with hazelnuts. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper.
4
Place 3 cups strawberries in a large bowl; mash slightly. Stir in remaining strawberries. Just before serving, top meringues with frozen yogurt and strawberries.