Strawberry-Hazelnut Meringue Shortcakes – a delicious recipe with egg whites, sugar, hazelnuts, fresh strawberries, low-fat. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place egg whites in a small bowl; let stand at room temperature 30 minutes.
2
Preheat oven to 250u00b0. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
3
Using a measuring cup and spatula or an ice cream scoop, drop meringue into 8 even mounds on a parchment-lined
4
. With the back of a spoon, shape into 3-in. 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
5
. Remove meringues from paper.
6
Place 3 cups strawberries in a large bowl; mash slightly. Stir in remaining strawberries. Just before serving, top meringues with frozen yogurt and strawberries.
383
kcal
Calories
12
g
Fat
56
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 large egg whites, 1/2 cup sugar, 1/4 cup finely chopped hazelnuts, 6 cups fresh strawberries, hulled and sliced, and more.
Yes, Strawberry-Hazelnut Meringue Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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