Strawberry Meringue
When a friend passed out this recipe many, many years ago, we did not realize what a journey it would take. Its presentation is quite beautiful and people rave about how it tastes. We have used and used and used it and, every time we do, we realize, once again, that it is a very easy, amazingly pleasing dessert. We have offered it on countless dessert bars, as the finishing morsel at elegant dinner parties, as a wonderful companion to a good cup of tea and, on many occasions, as a birthday cake.
The meringue is best baked the night before you want to serve it, and then left in the oven (having not opened the oven door), overnight. It has NEVER failed us and we feel sure that it will never fail you. Enjoy!
{photos by Natalia Chydzik}
