- 3 large egg whites, at room temperature
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 cups sliced fresh strawberries
- 1 tablespoon granulated sugar
- 3/4 cup heavy cream
- 1/4 cup confectioners' sugar
- 1/4 teaspoon almond extract
- 2 tablespoons sliced almonds, toasted
- Preheat oven to 200 degrees F. Line 2 large baking sheets with parchment.
- Add egg whites and salt to bowl of electric mixer. Beat on high speed until whites hold soft peaks. Gradually beat in 1/2 cup of the granulated sugar until whites are glossy and hold stiff peaks. With small spatula, spoon whites onto baking sheets, making 8 4-inch diameter mounds. Make a small hollow in each mound with the back of spoon. Bake 1 1/2 hours. Turn off oven and let cool in oven 1 hour longer.
- Combine strawberries and remaining granulated sugar in medium bowl. Chill until ready to use.
- Place cream, confectioners' sugar, and almond extract in bowl of electric mixer just before removing meringues from oven. Beat on high speed until cream holds stiff peaks, 2 to 3 minutes.
- Remove meringues from oven and place on 8 small serving plates. Spoon 1/4 cup of the strawberries over each and then top with 1/4 cup of the cream. Sprinkle with almonds.