Fresh strawberries are in season.  There is absolutely nothing better than to make these scrumptious Gluten-Free Strawberry Meringues!

I have two strawberry patches in my garden and my family and I go out daily to pick and eat the new strawberries of the day.  Can I just say that there is nothing like a freshly picked strawberry!  Often, we go out to pick with our baskets and return will full stomachs and very little deposited in the baskets.

Here is a heavenly recipe for the season.  It is easy and delicious and makes a tasty substitute for strawberry shortcake.

Enjoy every single bite!

Gluten-Free Strawberry Meringues

Serves  8

Ingredients 

1/2 cup pure maple syrup

2 tsp. arrowroot powder

6 large egg whites

1/4 tsp. cream of tartar

1/8 tsp. sea salt

1 tsp. gluten-free vanilla extract

fresh mint

3 cups fresh organic sliced strawberries

DIRECTIONS

1. Preheat oven to 250 degrees.

2. Whip egg whites with cream of tartar, arrowroot powder, and salt on medium speed until soft peaks form.  This usually takes about 4 minutes. Slowly add the maple syrup, drizzling in one teaspoon at a time.   Increase the speed of the mixer to medium-high and mix until the egg whites form stiff peaks, right at the end add vanilla extract and mix 30 seconds more.  HINT:  Save your egg yolks for pound cake!

3.  Spoon or pipe meringue into 3-inch circles on a parchment-lined baking sheet.  Shape them into nests. Bake for 1 hour in a preheated oven.  Turn off the oven and leave the meringues in the oven for another hour.  Remove from the oven and allow them to cool.

4.  Assemble each meringue nest with sliced strawberries and sprinkle a very small amount of unrefined cane sugar on top of the meringues and strawberries.  Lastly, place a small piece of mint on top.

Looking for other berry deserts?  Check out our recipe for Gluten-Free Blueberry Buckle Coffee Cake!

Enjoy!

Blessings,

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