3 large egg whites
¼ tsp (1 mL) cream of tartar
¾ cup (175 mL) sugar
¼ cup (50 mL) toasted ground hazelnuts
1 lb (500 g) strawberries, sliced (reserving 8 berries for garnish)
2 – 3 tbsp (30 – 45 mL) sugar
1 quart (1 litre) strawberry ice cream
Heat oven to 275 ̊F (135 ̊C). Line baking sheet with parchment paper.
In large mixing bowl, beat egg whites and cream of tartar on high speed until foamy. Beat in sugar, 1 tbsp (15 mL) at a time. Continue to beat until egg whites are stiff and glossy. Do not under-beat. Fold in ground nuts.
Drop meringues by 1/3 cupfuls (75 mL) onto parchment paper. Shape into eight circles, building up the sides using the back of a spoon.
Bake for 1 ½ hours. Turn off oven and leave meringues in oven, with door closed, for 1 hour. Finish cooling at room temperature.
Combine sliced strawberries and sugar in medium bowl and let sit for 20 minutes.
To serve, spoon some sliced strawberries into each meringue. Add a scoop of ice cream to each meringue and garnish with a whole strawberry.
Makes eight servings.