June is one of my favorite times in the summer! It’s getting warmer and the pools are open and you can go and get fresh fruit from the local farms out here in Northwest Indiana! So every June we take our kids to one of the local farms and go strawberry picking. They always love it and we come home with 2-3 buckets filled with fresh, juicy, plum strawberries! This year we kind of over did it though…..because instead of our normal 2-3 buckets we got 4! 4 buckets of strawberries! We had so many I never thought we would be able to eat all of them! But we did! But only because I made my favorite strawberry dessert! Angel Food cake! It’s the perfect dessert that strawberries go with beautifully. But I wanted to come up with something different than a cake! Something that my kids would enjoy eating! Because let’s face it, when you have kids it’s so important too give them variety, so you don’t hear ‘This is boring!’ or ‘I’m bored of this!’ Yeah, we all know those phrases!
So…..the donuts were a BIG hit! I made about 2 dozen and they were all devoured within 2 days! They were the perfect dessert during the recent heat wave we had. Especially when they are topped with fresh whipped cream and strawberries! They are light, airy and just perfect!
5 egg whites, room temperature
pinch of salt
3/4 tsp cream of tarter
sugar split into 1/3 cup and 1/2 cup
1 tsp vanilla
1/2 cup of cake flour
Preheat oven to 350°
Spray donut pan with cooking spray, set aside.
In a small bowl combine flour and 1/2 cup of sugar, set aside.
With a stand mixer, fitted with a whisk attachment or hand mixer, beat egg whites on medium high for about 2 minutes, until frothy with loose peaks (peaks don’t stand up, they fall).
Add salt and cream of tarter, continue beating on medium high for 5 minutes or until stiff peaks form (egg whites stand straight up and don’t fall).
Continue beating on medium and gradually add the 1/3 cup sugar, 1 tbsp every 1 minute, then beat for additional 2 minutes. Scrape down the sides of the bowl every few minutes.
Run your finger through the meringue and if you don’t feel any grains of sugar, it’s dissolved. Now you can fold in the vanilla and flour/sugar mixture, do this very carefully and add flour in batches so you don’t deflate the meringue.
Spoon mixture into donut pan, fill to the top.
Bake for 10-13 minutes or until tops are light golden brown.
Cool in pan for 5 minutes before gently loosening donuts from the pan with a knife. Gently remove donuts and finish cooling on wire rack.
Serve with fresh whipped cream and berries or dust with powdered sugar.