Blissful Eats: Strawberry Fool
  • For the meringue:
  • 2 large egg whites
  • ⅔ cup sugar
  • 1 vanilla bean, split lengthwise and seeds scraped
  • ½ teaspoon almond extract
  • For the berries:
  • 2 cups strawberries
  • 2 teaspoons sugar
  • 1 teaspoon vanilla extract or 1 vanilla bean, split lengthwise and seeds scraped
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon freshly ground black pepper
  • To assemble:
  • 1 cup greek yogurt
  • sliced almonds
  • basil
  1. Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites on medium-high speed in a medium bowl until white and foamy. With the mixer running, gradually add the sugar by tablesoonfuls, beating until meringue is stiff and glossy. Scrape in seeds from vanilla bean. Add almond extract and continue to beat until vanilla is evenly dispersed. Drop meringues by the tablespoon onto prepared baking sheet. Alternatively you can pipe the meringues
  2. Bake until dry and slightly golden about 90 minutes. Let meringues cool on sheet (they will crisp as they cool)
  3. For the berries:
  4. Heat 1 cup strawberries, sugar and the vanilla extract or the vanilla bean seeds if using. Cook the strawberries until berries just begin to soften and release their juices. Remove from heat, stir in remaining berries and let cool completely.
  5. To assemble:
  6. Layer ¼ cup yogurt, ¼ cup berry mixture and crumble 2 or 3 meringue cookies. Garnish with the almonds and some roughly torn basil.
Recipe by Scaling Back at