3 egg whites
3/8 teaspoon cream of tartar
3 tablespoons granulated sugar
Whip the egg whites and cream of tartar to medium peaks, then stream in the sugar till stiff peaks form and the egg whites are glossy. Spoon onto a parchment lined baking sheet (NO GREASING!) and bake in a 200 F oven for about an hour to an hour and a half. I know it sounds like a long time to bake something, but slow baking is what keeps them from becoming dark brown blobs of nope. They might turn a little toasted marshmallow brown, but that’s okay. They’ll be done when you can pull one off of the parchment without it sticking, and they’ll be crisp.
STRAWBERRY SAUCE
1 cup frozen strawberries
1/4 cup sugar
3/4 cup water
1/2 teaspoon ground cardamom
In a medium saucepan, heat the ingredients till the water boils, then mash the berries to the desired consistency, and reduce the heat so the sauce can simmer for about 30 minutes. Store in the refrigerator till ready to use.
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