From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 7 egg whites
  • 1 teaspoon cream of tartar
  • Dash salt
  • 1/2 cup sugar
  • 1 cup whipping cream
  • Fresh or frozen strawberries or raspberries, for topping


Heat oven to 450 degrees.  Beat egg whites slightly.  Add cream of tartar and salt; beat until very stiff.  Continue beating, adding sugar gradually; beat until sugar is dissolved.  Butter a 9-inch x 13-inch Pyrex dish.  Spread mixture in dish; put in oven and turn off heat.  Leave dessert in oven overnight. (Do not peek.)  Next day, whip cream and spread over top of meringue.  Refrigerate at least 4 hours before serving.  To serve, cut into squares and top with sweetened strawberries or raspberries.


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