Instructions: For a perfect meringue, be sure egg whites are at room temperature and the bowl and beaters are completely free of fat. Store baked dessert meringues at room temperature for up to 2 days or freeze them for up to one month.

Heat oven to 275 degrees F. Line 2 cookie sheets with brown or parchment paper. In large bowl, beat egg whites, cream of tartar and salt until frothy. Gradually add sugar, beating continuously until stiff peaks form, about 10 minutes. Beat in vanilla. Spoon half of meringue mixture onto each paper-lined sheet. Shape into two 9-inch circles, building up sides slightly with back of spoon.

Bake at 275 degrees F. for 1 1/4 hours. Turn oven off; leave meringues in oven with door closed for 2 hours. Remove from oven; cool completely.

Remove meringues from paper.

To prepare filling, in medium bowl combine half and half and pudding mix; beat at low speed 1 minute. Stir in almond extract.

To assemble, place 1 meringue on large serving plate. Spread filling to edges of meringue; top with remaining meringue. Arrange strawberries over top. In small saucepan, melt jelly over low heat; brush over berries.

Refrigerate at least 2 hours before serving to soften meringues.

TIP: Meringues can be made 1 or 2 days ahead. Cover loosely; store at room temperature. Fill and top with berries; refrigerate at least 2 hours before serving to soften meringues.

Amount

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.