Tavern Meringues

from King's Arms Tavern Serves 6


  • 4 large egg whites at room temperature
  • Pinch salt
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 pint fresh strawberries, cleaned and hulled
  • 1/4 cup confectioners' sugar, or more to taste
  • 1 pint vanilla ice cream


Preheat the oven to 250°F. Butter and flour a large baking sheet.

In a large bowl, with an electric mixer or balloon whisk, beat the egg whites with the salt until frothy. Gradually add the sugar, beating constantly until stiff peaks form.

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Tavern Meringues continued.

Transfer the meringue to a large pastry bag fitted with a star tip. Pipe 3-inch-long, 2-inch-high ovals onto the baking sheet. Bake until firm and light tan colored, about 30 minutes. Turn the oven off for 1 hour, leaving the meringues in the oven. Turn the oven on again to 250°F. and bake 30 minutes longer. Turn the oven off and leave for at least 2 hours without opening the door.

Slice the strawberries and place in a medium bowl. Sprinkle the confectioners' sugar over. Crush about a third of the berries with a fork and let the mixture stand at room temperature for 1 hour. Chill in the refrigerator until ready to serve.

To serve, arrange the meringues in individual bowls and top with a generous scoop of ice cream. Spoon or ladle the strawberries over and serve at once.

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