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A few weeks ago I went to lunch at my friend Linda’s house. Linda writes the great blog A Toile Tale which I’m going to feature soon! We had the best lunch, she had researched eating gluten free which was so kind and everything was perfect!
For dessert Linda made these delightful meringues topped with Lemon Curd. They were delicious! From the moment I left I couldn’t wait to make meringues!
These are sweet and light and would be a perfect ending to a Mother’s Day Brunch!
4 Egg Whites
2 1/4 Confectioners Sugar
Strawberries cut into small bits
Preheat oven to 200*
In a metal bowl mix egg whites until foamy
Add sugar, sprinkling a little at a time. Mix on medium until shiny and stiff.
Put mixture into pastry bag with a star or round tip.
Pipe meringues onto parchment lined cookie sheets, sprayed with cooking spray-Leave a dip in the center like a bowl.
Bake at 200* for 3 hours- leaving the oven door cracked
When the meringues are dry, allow them to cool completely.
Store in an air tight container.
Right before serving add strawberries and top with whipped cream and drizzle with chocolate syrup!
Have a beautiful weekend my friends!