1 cup freeze-dried strawberries sliced coarsely chopped
1 of lemon zest
1 pinch sea salt fine
0.8 cup superfine baker's sugar
0.3 teaspoon vanilla extract pure
Equipment
baking sheet
baking paper
oven
whisk
stand mixer
spatula
ice cream scoop
Directions
Watch how to make this recipe.
Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
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 medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high 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.
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.
