Hoosier Home Cookin' 

Strawberry season is just around the corner. And for the next few weeks, I want to share a few of my newer favorites. I'll start this week with one of the more difficult recipes. However, let me assure you that Strawberry Meringue Tart is so worth the effort. Happy eating!  

Strawberry Meringue Tart Meringue Layers (recipe below) 6 ounces semi sweet chocolate chips 3 T. water 3 T. powdered sugar 3 C. whipping cream 1/2 tsp. vanilla 1 pint fresh strawberries, sliced 2 pints fresh strawberries, sliced 1 C. granulated sugar  

Combine two pints sliced strawberries with granulated sugar and set aside. Make meringue layers. Set aside. Melt chocolate pieces with water in a double boiler or in the microwave, stirring until completely smooth. Beat the heavy cream until stiff, gradually adding the vanilla and powdered sugar. To assemble, place one meringue layer on a serving plate, rounded side down. Spread a very thin coating of chocolate over it. Top chocolate with a ¾ inch layer of whipped cream. Top with a layer of plain sliced berries. Place second meringue round on top and repeat fillings. Top with final meringue, rounded side up and frost sides and top smoothly with whipped cream. Refrigerate at least 4 hours or overnight. Serve with strawberries in sugar, additional whipped cream and chocolate curls if desired.  

Meringue Layers 4 egg whites at room temperature 1/4 tsp. salt 1/4 tsp. cream of tartar 1 tsp. vanilla extract 1 C. superfine sugar 

Preheat oven to 225 degrees. Using a mixer, beat egg whites, salt, cream of tarter and vanilla until soft peaks form. Gradually beat in sugar and continue beating until meringue is stiff and glossy. Line baking sheets with parchment or waxed paper. Trace three 8-inch circles on paper. With a rubber spatula, spread meringue evenly over the top of circles. Bake about 2 hours or until meringue becomes bisque colored. The low temperature will prevent the meringues from browning too quickly. Turn off oven and open the door slightly and let meringues rest for another 15 minutes. Remove from oven and carefully peal off paper. Put on cake racks to dry until thoroughly cool. When cooled, meringues may be wrapped in plastic wrap and frozen if you don't plan on using them immediately.