Vanilla Crusted Strawberries

Total Time:
1 hr 20 min
Prep:
1 hr 20 min

Yield:
30 pieces

Ingredients
  • 1 vanilla bean, split lengthwise
  • 2 cups superfine sugar
  • 1/3 cup egg whites (from about 2 eggs)*
  • 5 drops (scant 1/8 teaspoon) lemon juice
  • About 30 ripe, firm strawberries with nice green tops
Directions

At least 1 day or up to 1 month in advance, make the vanilla sugar: Put the vanilla bean in a jar and pour the superfine sugar over it. Cover tightly and let set at room temperature overnight or for up to a month to infuse vanilla flavor into the sugar.

When ready to make the strawberries, place the vanilla sugar in a bowl. Whisk the egg whites with the lemon juice in another bowl until frothy. Holding the berries by their green tops, dip them in the egg whites 1 at a time, just up to their shoulders. Let the excess egg white drip off. Roll in the vanilla sugar to coat evenly and transfer to a cookie sheet, resting the berries point side up. Let set at room temperature until dry to the touch and serve the same day.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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