Diabetes Forecast

Double-Strawberry Meringues

Per Serving

Double-Strawberry Meringues

Makes: 8
Serving Size: 1 meringue
Calories 45
Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Carbohydrate 10 g
Fiber 1 g
Sugars 9 g
Cholesterol 0 mg
Sodium 15 mg
Protein 1 g
Choices: Carbohydrate 0.5
  • Makes: 8
  • Serving Size: 1 meringue
  • Preparation Time: 15 minutes
  • Cooking Time: 1 hour, plus
  • Cooling Time: 10 minutes


2 egg whites
1/2 cup powdered sugar
1/4 cup fresh chopped strawberries
Fruit topping
1 1/2 cups halved strawberries
Mint sprig


  1. Preheat the oven to 250°F. Line a large 13- x 18-inch cookie sheet with parchment paper. Put the cookie sheet on top of another (this will prevent the meringues from browning too much on the bottom). Set aside.
  2. Whip the egg whites with an electric mixer at low speed, about 2 minutes or until they look foamy. Increase the speed to high, and continue beating about 1 1/2 minutes, or until soft peaks form. Gradually beat in the sugar. The whites will become very creamy and glossy, with stiff peaks forming in about 5 to 6 minutes. Gently fold in the strawberries.
  3. Using an ice cream scoop, put about 1/4 cup of the mixture per meringue on the cookie sheet. Each scoop should be about 2 inches in diameter and spaced 1 inch apart from its neighbors. Make a small impression in the center of each meringue.
  4. Bake for 1 hour, until the meringue is firm on the outside and light in color. The inside will still be a little moist. Remove from the oven, and let cool for 10 minutes.
  5. Loosen the meringues with a spatula, and transfer them to serving plates. Top meringues with the halved strawberries. Garnish with a mint sprig.

Note: If serving only four people, you will have leftover meringues. You can store them in an airtight container for 1 to 2 days.


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