Preheat the oven to 95 degrees Celsius. Prepare a baking sheet with parchment paper and use a heart-shaped cookie cutter to paint 4 hearts on the paper.
Place a heat-resistant deep dish over a pot of boiling water.
Combine the egg whites, sugar, and salt in there. Whip with a whisk until the sugar has dissolved, approximately 2 minutes.
Remove from heat and beat with an electric mixer until stiff peaks form. Add the vanilla and beat.
Place the meringue in a pastry bag with a round tip of 1.2 cm.
Cover one heart with a layer of meringue and place a second and third layer only around the heart. Repeat with the other 3 hearts.
Bake for 20 minutes, lower the heat to 90 degrees and bake until the meringues are crispy but still white, approximately 1 1/4 hours.
Wash and disinfect the strawberries and cut them in half. When serving, place strawberries in the center of the meringue and decorate with powdered sugar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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