Esther Gould’s Frozen Strawberry Meringue

by Cori Gould

 

Crust:
1 cup Esther Gould’s Pecan
Caramel Mandelbroit Cookie Base
3 tbsp butter

Filling
2 cups fresh or drained frozen
strawberries sliced
1 cup sugar
2 egg whites
1 tbsp lemon juice
1 tsp vanilla
Dash of salt
½ cup whipping cream

Prepare Crust:
Preheat oven to 325 degrees
Combine Esther Gould’s Pecan caramel Cookie base and butter. Mix well
Press into the bottom of a 10” spring form pan
Bake for 10 min and let cool

Prepare Filling:
In first bowl, combine 2 cups of berries, sugar. Egg whites, lemon juice vanilla and salt
into a big bowl.
Beat on low speed to blend and then on high until soft peaks form, about 15 min.

In another bowl beat whipping cream until soft peaks form, then fold into berry mixture.
Pour into cooled crust
Cover and freeze over night
To serve, carefully remove sides of pan and garnish if desired.