Ingredients Jump to Instructions ↓

  1. 6 egg whites

  2. 2 teaspoons water

  3. 2 teaspoons white vinegar

  4. 2 teaspoons vanilla extract

  5. 1 teaspoon baking powder

  6. 1/4 teaspoon salt

  7. 2 cups sugar


  9. 1 package (3 ounces) strawberry gelatin

  10. 1/2 cup boiling water

  11. 1 cup fresh or frozen sliced strawberries

  12. 1 teaspoon lemon juice

  13. Dash salt

  14. 1-1/2 cups whipped cream

Instructions Jump to Ingredients ↑

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the water, vinegar, vanilla, baking powder and salt. Beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.

  2. Spread evenly into a greased 13-in. x 9-in. baking pan. Bake at 300° for 45 minutes. Turn off oven and do not open door; let crust dry in oven overnight.

  3. For filling, in a bowl, dissolve gelatin in boiling water. Stir in the strawberries, lemon juice and salt (mixture will thicken quickly). Fold in cream. Spread over crust. Store in the refrigerator. Yield: 12 servings.


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