3 egg whites
1 C white sugar
¼ tsp cream of tartar
Dash of salt
1 tsp vanilla
1 (85 g) box strawberry Jell-O powder
1 ¼ C boiling water
1 C sliced strawberries
1 C whipped cream
Beat egg whites until frothy and gradually add sugar. Beat until stiff peaks form. Add vanilla, cream of tartar & salt. Spoon into a lightly greased 9” pie plate, swirling the sides up high. Bake at 275°F for 1 hour. Turn off oven and let dry with over door closed for at least 2 hours. Then cool completely.
Dissolve Jell-O powder in the boiling water. Let sit until it is the consistency of unbeaten egg whites. Fold in the strawberries and whipped cream. Let sit until it thickens slightly. Gently spread into the meringue crust.
Chill for 4 – 6 hours or overnight. Garnish with more berries and whipped cream before serving.