Meringue Tarts With Chantilly Cream And Fresh Strawberries
Combine egg whites, vanilla extract, cream of tartar and salt in a bowl. Beat until frothy.
Gradually beat in sugar, 1 tablespoon at a time. It's ready when glossy and stiff. Do not over beat.
Drop heaping tablespoons onto a parchment lined baking sheet. Shape each meringue into a "bowl" by pressing the top with the back of a spoon.
Bake in a preheated 250 degree F oven for 30 minutes. Turn the oven off, but leave the meringues in the oven with the door closed for an hour to an hour and half. This will make them crisp.
Remove the meringues from the oven and cool. At this point you can store them in an air tight container until you are ready to use.
To make the Chantilly cream beat the whipping cream until stiff peaks form. Beat in the powdered sugar and vanilla. Fold in the sour cream.
Wash the strawberries and slice them in half.
Top each meringue with a spoonful of cream and a strawberry.
Time to prepare: 1 hour.
This recipe is vegetarian.