- 4 large egg whites
- 1/4 tsp cream of tartar or lemon juice
- 1 cup sugar
- 1/3 cup freeze dried strawberry powder*
Preheat oven to 200°.
Line 2 sheet trays with parchment paper.
In a clean dry bowl of a stand mixer fitted with the whisk attachment, add egg whites. Beat on medium-high speed until foamy. Add cream of tartar, or lemon, increase speed to high and whip until mixture forms soft peaks.
In a bowl, sift together sugar and strawberry powder. Gradually add strawberry sugar and continue beating until whites are stiff and shiny.
Transfer to a piping bag. If you want to use a star tip fit the bag with that first. Snip off a small piece of the tip; you want about a ¼” hole to pipe through. Pipe out meringues on prepared sheet trays; forming small “kisses” about 2″ in diameter.
Bake until meringues are firm and dry, about 1 hour. Turn oven off and let meringues sit in oven for 30 minutes.
Gently peel kisses off parchment paper. Store at room temperature in an airtight container.
*To get freeze dried strawberry powder, place freeze dried strawberries in a food processor and blitz until a fine powder, about 10 seconds.
Notes: If wanting to make larger meringues or pavlovas, the recipe is the same, just extend the cook time. If doing Four inch povlovas, or nests, add 30 more minutes.