1 cup sugar
3 ounces water
1 cup strawberry puree, strained
5 egg whites
Preparation
In a heavy bottom saucepan, boil water and sugar to 270 degrees. Stir in the strawberry puree, and boil to 245 degrees.
Beat egg whites until light. Gradually pour the hot sugar mix while mixing at high speed. Continue beating until cool.
Use for: meringue pies, as cake filling, or soufflé glacés
15 minutes 
main ingredients: strawberry eggs sugar type of dish:
dessert
Country cuisine:
Italy specific recipes:
Chef-recipe season and occasion:Summer
