Spring Strawberry Meringue Bites

Spring Strawberry Meringue Bites
Serves 6-12

What’s great about this dessert is that you can make it impressive (on a quarter sheet tray) or individually sized (muffin tin) or bite size (mini muffin tin). Don’t want to use phyllo? Buy prebaked phyllo cups. Jam making intimidating? Use a quality store bought jam. Just a suggestion… make the meringue; you’ll be so impressed with yourself at how easy it is to make-your-own-marshmallow.

1 package phyllo dough
½ stick butter, melted
¾ cup sugar, divided, about ¼ cup for each stage; phyllo, jam & meringue
2 quarts strawberries
1 lemon, juiced
1 tablespoon chopped tarragon
3 egg whites

Preheat oven to 350° F. Using a pastry brush, butter muffin tin or sheet tray.

Unwrap and spread out phyllo and cut in half. If using a quarter sheet tray, use as is. For individual size, cut the half of phyllo into 6 squares, each a bit bigger than one muffin hole. If using mini, cut tinier. Freeze remaining half.

Working in batches, place one square flat, brush with butter, and sprinkle with sugar. Top with another square. Repeat until squares are about ¼” high. Stuff in muffin tins and repeat. Bake for 15 – 20 minutes or until golden brown.

While phyllo bakes (this can also be done ahead of time), hull and cut strawberries. Place in a saucepan and top with ½ of the remaining sugar (from the phyllo, approximately ¼ cup), lemon juice and tarragon. Cook until broken down and jam like consistency. Cool completely.

Add jam to phyllo. Whisk egg whites in a stand mixer or using a hand mixer until frothy. Slow stream in remaining sugar (again about ¼ cup) until stiff peaks. Top bites with meringue and place under the broiler for frosted look. Just make sure to keep a close eye on them!

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