Ingredient Substitution Guide

1. Step 1

   In a medium saucepan over high heat, bring 2 inches of water to a boil. Reduce to medium to maintain a vigorous simmer.

2. 1. Step 2

      In a medium heatproof bowl that can rest on the saucepan without the bottom touching the water, combine the egg whites and sugar. Set the bowl over the saucepan and whisk vigorously and constantly until most of the sugar has dissolved and the mixture is foamy and reaches 160 degrees on an instant-read thermometer, about 2 minutes.

3. 1. Step 3

      Transfer the foamy egg whites to a food processor and blend for 3 to 4 minutes, until white and velvety, like a pourable meringue. While blending, gradually add the frozen strawberries through the feed tube, blending for 1 to 2 minutes until the mixture is smooth. Its light, airy texture will land somewhere between soft serve and mousse. 

4. 1. Step 4

      Serve immediately in chilled glasses or bowls. If desired, add a handful of freeze-dried strawberries to a fine-mesh sieve and press them against the sieve to sprinkle the dust on top. Top with a whole or halved fresh strawberry or two if you like. To make this ahead, see Tip.

Tip

• To make this ahead, refrigerate the cooked egg white mixture (from Step 2) for up to 2 days. Right before serving, continue with Steps 3 and 4.