STRAWBERRY-HAZELNUT MERINGUE SHORTCAKES

Strawberry-Hazelnut Meringue Shortcakes image

In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. -Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

2 large egg whites
1/2 cup sugar
1/4 cup finely chopped hazelnuts
6 cups fresh strawberries, hulled and sliced
4 cups low-fat frozen yogurt

Steps:

Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. 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.

Nutrition Facts : Calories 212 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 74mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 3g fiber), Protein 7g protein.