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Strawberry Meringues Chantilly

Strawberry Meringues Chantilly

Strawberry Meringues Chantilly


Meringue shells

1 Qt. fresh strawberries

1 Cup whipping cream

2 Tablespoon powdered sugar

2 Tablespoon brandy


Prepare meringue shells: Set aside 8 whole berries. Hull and slice remaining berries, sweetened.  In a chilled bowl combine cream, sugar and brandy: Whip till soft peaks form. Fill meringue shells with sliced strawberries. Top with whipped cream mixture. Garnish with whole berries. Serves 8


Meringue Shells

Cover baking sheets with brown paper. Draw 8 (3”) diameter circles spaced 2” apart on paper.

3 eggs whites at room temperature

1 Teaspoon vanilla

1/2 Teaspoon cream of tarter

1/4 Teaspoon almond extract

dash of salt

Beat to soft peaks. Gradually add:

1 Cup granulated sugar


Beat mixture to a very stiff peak. Divide among 8 circles using about 1/3 cup for each. Using back of spoon shape into shells. Bake at 300” F. until light beige 35 to 45 minutes. Cool, peel off paper. If not used immediately wrap in waxed paper: store in cool dry place.


Tip:  When Mom bakes shells - She bakes at 275’F. for 1 hour, then turns off oven and lets shells dry in oven (door closed) About 6 hours.



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