King's Arms Tavern Meringues

with Vanilla Ice Cream and Strawberry Sauce

From Bill Chaple


One of my favorite all-time sweets is Meringue - soft billows baked on top of a pie or baked until crispy tender such as the wonderful melt-in-your-mouth Kisses or as a crispy sweet base or bowl for ice cream and/or fruit and/or chocolate sauces.


Bill writes, “Tried this at a special place in Virginia. The total meal was superb and I didn't need to eat again for days.”


     4          large Egg Whites, room temperature

                 pinch of Salt

     1          cup Granulated Sugar

     1          teaspoon Vanilla

     1          pint Fresh Strawberries, cleaned and hulled

     1/4       cup Powdered Sugar, or more to taste

     1          pint Vanilla Ice Cream


Preheat oven to 250 degrees. Butter and flour a large baking sheet.


In a large mixing bowl, beat with an electric mixer or balloon whisk, the whites and salt until frothy. Gradually add granulated sugar, beating constantly until stiff peaks form.


Transfer the meringue to a large pastry bag fitted with a star tip. Pipe 3-inch-long, 2-inch-high ovals onto the baking sheet.


Bake until firm and light tan colored, about 30 minutes. Turn the oven off for 1 hour, leaving the meringues in the oven.


Turn the oven on again to 250 degrees and bake 30 minutes longer.


Turn the oven off and leave for at least 2 hours without opening the door to cool and dry.


Slice strawberries and place in a medium bowl.


Sprinkle with powdered sugar.


Crush about a third of the berries with a fork; allow this mixture to stand at room temperature for 1 hour. Then place in refrigerator to chill until ready to serve.


To serve, arrange the meringues in individual bowls and top with a generous scoop of ice cream. Spoon or ladle the strawberries over and serve at once. Serves 6.


Published Feb 13, 2007

Copyright ©2007 The Ponca City News