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Title: Strawberry-Hazelnut Meringue Shortcakes
Categories: Five, Fruits, Cakes, Nuts, Dairy
Yield: 8 servings

2 lg Egg whites
1/2 c Sugar
1/4 c Fine chopped hazelnuts
6 c Fresh strawberries; hulled,
- sliced
4 c Frozen yogurt

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

Set oven @ 250ºF/121ºC.

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.

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.

Place 3 cups strawberries in a large bowl; mash
slightly. Stir in remaining strawberries. Just before
serving, top meringues with frozen yogurt and
strawberries.

Barbara Estabrook, Rhinelander, Wisconsin

Makes: 8

RECIPE FROM: https://www.tasteofhome.com

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