Let’s create these elegant Strawberry-Hazelnut Meringue Shortcakes! Remember that meringue requires patience during baking and drying. First, let your egg whites warm up.

Place the 2 large egg whites in a clean, grease-free large bowl. Let them stand at room temperature for 30 minutes. This helps them whip to maximum volume. Preheat your oven to a very low 250°F (120°C). Line a large baking sheet with parchment paper.

Make the Meringue: Beat the room temperature egg whites with an electric mixer on medium speed until they become foamy. Gradually begin adding the 1/2 cup sugar, about 1 tablespoon at a time, increasing the mixer speed to high after each addition. Beat well after each addition until the sugar feels dissolved (rub a tiny bit between your fingers – it shouldn’t feel gritty).

Continue beating on high speed until the meringue is very thick, white, and holds stiff, glossy peaks. When you lift the beaters, the peak should stand straight up or curl just slightly at the very tip without collapsing. Be careful not to overbeat until it looks dry or curdled.

Shape and Bake: Using a measuring cup, large spoon, or ice cream scoop, drop the meringue into 8 even mounds on the parchment-lined baking sheet, spacing them well apart. Using 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 tops and edges of the meringue cups evenly with the 1/4 cup finely chopped hazelnuts.

Place the baking sheet in the preheated oven. Bake for 45 to 50 minutes. The meringues should feel set and dry to the touch, and sound hollow when lightly tapped. They should remain pale, perhaps with just a hint of color.

Dry and Cool: Once baked, turn the oven completely off. Leave the meringues inside the closed oven (do NOT open the door!) for 1 full hour to dry out further and cool down gradually. This step is crucial for achieving maximum crispness and preventing cracking.

After the hour, remove the baking sheet from the oven and let the meringues cool completely on the parchment paper on the baking sheet or a wire rack. Once completely cool, carefully peel the meringues off the parchment paper – they will be delicate!

Prepare Topping & Assemble: While the meringues cool or just before serving, prepare the strawberries. Place about 3 cups of the sliced strawberries in a large bowl and mash them slightly with a fork or potato masher to release some juices. Stir in the remaining 3 cups of sliced strawberries.

Assemble just before serving to keep the meringue crisp. Place one cooled meringue cup on each individual serving plate or bowl. Top each meringue with a scoop of low-fat frozen yogurt (about 1/2 cup each). Spoon the prepared strawberry mixture generously over the frozen yogurt. Serve immediately!