I.H.H.S. Strawberry Meringue

Desserts

Recipe Provided by Maureen Fahy Weiss '51 From Immaculate Heart High School’s Favorite Dessert Recipes of I.H.H.S alumni Released in the 1970’s

Prep & Cook Time

overnight

INGREDIENTS

MERINGUE
5 egg whites
1/4 tsp salt
1/2 tsp cream of tartar
1 1/4 cup sugar
1 tsp vanilla

TOPPING
1/2 pint whipped cream
1 tsp powdered sugar
2 baskets large strawberries
1/4 cup sugar

PREPARATION

Heat oven to 450 degrees. Grease 11 x 7” glass baking dish.

MERINGUE
Beat egg whites until foamy; add cream of tartar and beat until stiff. Add salt, sugar (gradually) and vanilla. Beat for 15 minutes and spread into baking dish.

TOPPING
Mix powdered sugar with whipped cream.

Slice 1 basket of strawberries and cover with sugar (when ready to serve).

COOKING

MERINGUE
Place in oven and turn off heat. Leave in oven overnight. Remove and spread topping over meringue, then refrigerate.

When ready to serve, cover with sliced strawberries mixed with sugar. Garnish with whole berries