Prep Time: 5 hours
Cook Time: 1 hour
Total Time: 6 hours
- 3 egg whites
- 1/4 tsp cream of tartar
- 3/4 cup superfine sugar
- 2 cups fat-free whipped topping
- 1 1/2 cups sliced strawberries
Place egg whites in a spotlessly clean metal or glass bowl. Beat egg whites until foamy. Add cream of tartar, then whisk with an electric mixer on medium speed until soft peaks are formed. Add the sugar one tablespoon at a time, beating at high speed between each addition. Whisk until egg whites are stiff and glossy.
Spoon meringue mixture into a large mound on the outline you drew on the parchment. Keep the edges slightly higher than the center.
Bake in the oven for 1 hour. Switch off oven but leave meringue in oven to dry—about 2-3 hours. Remove from oven and allow to cool completely.
When meringue is dry and cool, either use straight away, piling fat-free cool whip and sliced berries on top and serve, or store meringue base in an airtight container until ready to use.
Per Serving Calories 153, Calories from Fat 1, Total Fat 0.1g (sat 0.1g), Cholesterol 0mg, Sodium 0mg, Carbohydrate 36g, Fiber 0.9g, Protein 2g