Hy-Vee Recipes and Ideas

Directions

1. Step1
   Let egg whites sit at room temperature for 15 to 20 minutes.
2. Step2
   Combine egg whites and cream of tartar and beat on medium speed until soft peaks form.
3. Step3
   Gradually add 1/3 cup sugar, 1 tablespoon at a time, and beat on medium-high speed until stiff peaks form and sugar is dissolved. Stiff peaks are achieved when peaks stand straight up when beaters are lifted from the bowl.
4. Step4
   Gently fold in lemon zest.
5. Step5
   Spoon onto parchment-lined baking sheet into 4 equal mounds, spreading slightly and making an indentation in the middle of each.
6. Step6
   Bake in 250 degree oven for 1 hour 20 minutes. Turn oven off and leave in the oven for 1 hour, keeping the door closed. When dry, meringue pillows should be completely dry and sound hollow when tapped. Remove shells from oven, cool and gently peel from the parchment paper.
7. Step7
   Meanwhile, clean and slice the strawberries. Reserve 1/2 cup, then mash remaining slices and place in a saucepan with the remaining 1 tablespoon sugar and cornstarch.
8. Step8
   Cook over medium heat until boiling; boil for about 1 minute until mixture thickens. Let simmer 15 minutes. Remove from heat and add reserved strawberry slices and lemon juice.
9. Step9
   Refrigerate sauce until ready to serve.
10. Step10
    Right before serving, divide strawberry sauce among the 4 shells. Add a tablespoon of whipped topping to each. Garnish with mint leaves if desired.