MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry-Hazelnut Meringue Shortcakes
 Categories: Five, Fruits, Cakes, Nuts, Dairy
      Yield: 8 servings
 
      2 lg Egg whites
    1/2 c  Sugar
    1/4 c  Hazelnuts; fine chopped
      6 c  Fresh strawberries; hulled,
           - sliced
      4 c  Frozen yogurt
 
  Place egg whites in a small bowl; let stand at room temperature
  30 minutes.
  
  Set oven @ 250°F/121°C.
  
  Beat egg whites on medium speed until foamy. Gradually add sugar,
  1 tb at a time, beating on high after each addition until sugar is
  dissolved. Continue beating until stiff glossy peaks form.
  
  Using a measuring cup and spatula or an ice cream scoop, drop
  meringue into 8 even mounds on a parchment-lined baking sheet. With
  the back of a spoon, shape into 3" cups. Sprinkle with hazelnuts.
  Bake 45-50 minutes or until set and dry. Turn off oven (do not open
  oven door); leave meringues in oven 1 hour. Remove from oven; cool
  completely on baking sheets. Remove meringues from paper.
  
  Place 3 cups strawberries in a large bowl; mash slightly. Stir in
  remaining strawberries. Just before serving, top meringues with
  frozen yogurt and strawberries.
  
  Recipe by Barbara Estabrook, Rhinelander, Wisconsin
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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