They look sophisticated, but everyone loves these kid-friendly treats. Try crushing them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.
—Amy Tong, Anaheim, CA
Prep: 25 min. Bake: 40 min. + cooling Makes: 2 dozen
3 large egg whites
1/4 cup sugar
1/4 cup freeze-dried strawberries
1 pkg. (3 oz.) strawberry gelatin
1/2 tsp. vanilla extract, optional
1 cup 60% cacao Bittersweet chocolate baking chips, melted
1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°.
2. Place sugar and strawberries in a food processor; process until powdery. Add the gelatin; pulse to blend.
3. Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 Tbsp. at a time, beating on high after each addition until the sugar is dissolved. Continue beating mixture until stiff glossy peaks form.
4. Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer meringue to the bag. Pipe 2-in. roses 11/2 in. apart onto parchment-lined baking sheets.
5. Bake 40-45 minutes or until set and dry. Turn off oven (do not open the oven door); leave the meringues in oven for 11/2 hours. Remove from the oven and cool completely on baking sheets.
6. Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store the meringues in an airtight container at room temperature.
1 cookie: 33 cal., 1g fat (1g sat. fat), 0 chol., 9mg sod., 6g carb. (5g sugars, 0 fiber), 1g pro
Diabetic exchanges: 1/2 starch.