Strawberry Meringues

Strawberry Meringues

Yield: 16-18 servings

Prep: 10 min

Cook: 2 hr

Ready: 2 hr 10 min

Ingredients

• 3 large egg whites, at room temperature

• 1/8 teaspoon cream of tartar

• Pinch finely ground Himilayan pink salt

• 3/4 teaspoon powdered stevia

• 1/4 teaspoon pure vanilla extract

• 1 cup sliced freeze-dried strawberries, coarsely chopped

• Zest of 1/2 large lemon

Instructions

1. Place an oven rack in the center of the oven and preheat to 200 degrees F. Line two baking sheets with parchment paper.

2. In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on high, add the stevia and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.

3. Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours. The meringues can be stored in an airtight plastic container for up to 4 days.