Let’s create these delicate Strawberry-Hazelnut Meringue Shortcakes:

1. Prepare Egg Whites & Oven:

Place the egg whites in a large, spotlessly clean, dry bowl. Let them stand at room temperature for 30 minutes. This helps them whip to maximum volume.

Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. Do not grease.

2. Prepare Strawberries:

In a separate small bowl, combine the 3 cups of sliced fresh strawberries with 1 teaspoon of granulated sugar. Toss gently and let stand to macerate while you prepare the meringues.

3. Whip the Meringue:

Add cream of tartar (if using, about 1/8 tsp) and a pinch of salt (optional) to the room temperature egg whites.

Beat with an electric mixer on medium speed until foamy (bubbly but loose).

Gradually add the remaining sugar (½ cup less 1 teaspoon), about 1 tablespoon at a time, beating on high speed after each addition until the sugar is completely dissolved. You shouldn’t feel any grit when rubbing a bit between your fingers.

Continue beating on high speed until stiff, glossy peaks form. The meringue should hold its shape firmly and look shiny.

4. Shape Meringue Cups & Add Hazelnuts:

Using a measuring cup, spatula, or a large ice cream scoop, drop the meringue into 8 even mounds on the parchment-lined baking sheet.

With the back of a spoon, gently shape each mound into a 3-inch cup or nest shape, creating an indentation in the center to hold the filling later.

Sprinkle the finely chopped hazelnuts evenly over the shaped meringue cups.

5. Bake and Dry the Meringues:

Bake in the preheated oven for 45-50 minutes, or until the meringues are set and feel dry to the touch. They should be pale in color, not browned.

Turn off the oven. Do not open the oven door! Leave the meringues in the turned-off oven for 1 hour to cool down slowly and dry out completely. This is crucial for crispness.

6. Cool Completely:

Remove the baking sheet from the oven. Let the meringues cool completely on the baking sheet on a wire rack.

Once completely cool, carefully remove the meringue cups from the parchment paper. Handle them gently as they are delicate.

7. Assemble and Serve:

Just before serving, place a meringue cup on each individual serving plate.

Top each meringue cup generously with scoops of low-fat frozen yogurt.

Spoon the macerated strawberries and their juices over the frozen yogurt.

Serve immediately!