Recipe courtesy of Gale Gand
Vanilla Crusted Strawberries
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- Total: 1 hr 20 min
- Prep: 1 hr 20 min
- Yield: 30 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 279
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 1 g
- Sugar
- 67 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 24 mg
- Total: 1 hr 20 min
- Prep: 1 hr 20 min
- Yield: 30 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 279
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 1 g
- Sugar
- 67 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 24 mg
Ingredients
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.
