2 egg whites
1 cup powdered sugar
1/4 cup finely chopped fresh strawberries
Makes 2 Dozen Cookies
Preheat the oven to 250 F. Grease and flour a large (13 x 18 inch) cookie sheet. Put the cookie sheet inside another cookie sheet of the same size to prevent the meringues from browning too much on the bottom. Set aside.
Whip the egg whites at low speed with an electric mixer until they look foamy, about 2 minutes. Increase the speed to high and continue beating until soft peaks form, about 1 1/2 minutes. Gradually beat in the sugar. The whites will become very creamy and glossy, with stiff peaks forming, in 5-6 minutes. Gently fold in the chopped strawberries.
Drop tablespoons of the meringue, about 2 inches in diameter, on the prepared cookie sheet 1 inch apart. Bake for 1 hour, until firm on the outside. The inside will still be a litlle moist and the outside should be light in color. Remove from the oven and cool on the cookie sheet for 10 minutes.
Loosen the meringues with a spatula and transfer them to a serving plate. The meringues may be stored at room temperature, lightly covered with plastic wrap, for up to 3 days.