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
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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


  1. 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. 
  2. 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. 

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