Rating: 3.5 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0


Credit: Danny Kim

Recipe Summary

5 hrs 20 mins
20 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Heat oven to 225° F. Beat the egg whites with an electric mixer on medium in a large bowl until foamy, about 1 minute. Add the cream of tartar and beat until soft peaks form, about 1 minute more. Slowly add ¾ cup of the sugar. Increase mixer speed to medium-high and continue to beat until the meringue is glossy and stiff peaks form, 4 to 6 minutes more.

  • Spread the meringue in a 10-inch circle on a parchment-lined baking sheet. Bake on the bottom rack until firm and dry, 2½ to 3 hours. Turn the oven off and let the meringue cool in the oven, 1½ to 2 hours (or overnight).

  • Toss the strawberries, lemon zest, a pinch of salt, and the remaining 1 tablespoon of sugar in a bowl. Let sit, stirring occasionally, until the berries are juicy, 20 to 30 minutes.

  • In a separate bowl, whip the cream and crème fraîche until soft peaks form.

  • Top the meringue with the cream, followed by the berries.

Nutrition Facts

230 calories; fat 14g; cholesterol 50mg; sodium 50mg; protein 3g; carbohydrates 26g; sugars 23g; fiber 1g; calcium 30mg.