Strawberry Dust Meringues
It’s incredible what the combination of sugar and whipped egg whites can become. A shiny and fluffy mixture turns into light-as-a-feather meringues that are crispy on the outside and slightly chewy in the middle. For success every time, be patient as you're streaming in the sugar—the slower you add it, the better the final result. To check for stiff peaks, hold the whisk upright. If the meringue holds up straight and tall (and doesn't droop downwards), you’re there. Once you've mastered the basic recipe, get creative by piping them into different shapes and sizes. One last tip: be sure to be a new, unopened bag of freeze-dried fruit for this recipe. If the bag has already been opened, there's a chance the fruit will be chewy and not crisp.
