MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Strawberry-Hazelnut Meringue Shortcakes
Categories: Five, Fruits, Cakes, Nuts, Dairy
     Yield: 8 servings

     2 lg Egg whites
   1/2 c  Sugar
   1/4 c  Hazelnuts; fine chopped
     6 c  Fresh strawberries; hulled,
          - sliced
     4 c  Frozen yogurt

 Place egg whites in a small bowl; let stand at room temperature
 30 minutes.

 Set oven @ 250 F/121 C.

 Beat egg whites on medium speed until foamy. Gradually add sugar,
 1 tb at a time, beating on high after each addition until sugar is
 dissolved. Continue beating until stiff glossy peaks form.

 Using a measuring cup and spatula or an ice cream scoop, drop
 meringue into 8 even mounds on a parchment-lined baking sheet. With
 the back of a spoon, shape into 3" cups. Sprinkle with hazelnuts.
 Bake 45-50 minutes or until set and dry. Turn off oven (do not open
 oven door); leave meringues in oven 1 hour. Remove from oven; cool
 completely on baking sheets. Remove meringues from paper.

 Place 3 cups strawberries in a large bowl; mash slightly. Stir in
 remaining strawberries. Just before serving, top meringues with
 frozen yogurt and strawberries.

 Recipe by Barbara Estabrook, Rhinelander, Wisconsin

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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