Ingredients Jump to Instructions ↓

  1. 6 egg whites

  2. 1/4 teaspoon salt

  3. pinch cream of tartar

  4. 1 1/2 cups granulated sugar

  5. 4 cups strawberries, washed, hulled, sliced, and sweetened

  6. 2 cups whipping cream, whipped, or 16 ounces whipped topping

Instructions Jump to Ingredients ↑

  1. Beat egg whites until foamy; add salt and cream of tartar. Beat until mixture forms soft peaks, about 5 minutes.

  2. Beat in sugar, a tablespoon at a time, beating well after each addition to dissolve before adding more. Beating will take 25 to 30 minutes.

  3. Line a large baking sheet with brown paper or parchment paper. Spoon meringue into 2 even mounds on paper, then spread to make 2 squares, 8x8 inches each.

  4. Bake at 250° for 1 hour. Turn heat off, but don't open the door and don't remove meringues. Let meringues stay in the closed oven for 8 hours. Meringue squares should be very dry.

  5. Peel paper from meringues. Spread each square with a generous layer of whipped cream. Chill for 4 to 6 hours, or overnight. Put one square on a serving plate; top with half of the strawberries. Place the second square over the layer of strawberries and top with remaining strawberries. Cut into squares with a sharp knife.

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