Welcome to Cook’s Corner at California Gardens!
Strawberry Meringue Ice Cream Sandwiches
It's the only time of the year better than Christmas! Southern California's strawberry season has begun and
it's time to start eating our fill of delicious fresh strawberries. We bought a whole box this last weekend and
ate them straight out of the box, on top of our Sunday morning waffles, and in these delicious Strawberry
Meringue Ice Cream Sandwiches. My little guy spent most of the weekend running around with a strawberry in each
hand yelling, "Wow! Mmmmm!"
4 Egg Whites
1/2 cup sugar
1/4 tsp cream of tartar
1 pint of fresh strawberries
Preheat your oven to 200F and line two baking sheet with parchment paper.
Place the egg whites in the bowl of an electric mixer and beat on low speed until slightly frothy. Slowly
add the sugar and cream of tartar and continue to beat on low to medium low speed until stiff peaks have formed.
This will take quite a while, giving you time to hull and puree your strawberries.
Rinse the strawberries and remove the tops. Place in a food processor and puree until liquidy and no
chunks remain. Pour through a fine mesh strainer to remove the seeds and set aside.
When the meringue has formed stiff peaks, remove the bowl from the mixer. Gently fold the strawberry
puree into the meringue using a rubber spatula.
Spoon the meringue onto the prepared baking sheets in large dollops. Aim for about a half cup of meringue
per cookie. Bake for 1 1/2 to 1 3/4 hours, rotating the sheets half way through. When they are done, the cookies will
be fairly crisp. Turn off the oven, open the door a crack, and leave overnight so the cookies can continue to dry out.
The next day, place a slightly softened scoop of vanilla ice cream between two cookies, press together slightly, and
Return to California Gardens - Cooks Corner
Browse all Recipes