Preheat the oven to 160 degrees F. Line a sheet pan with parchment paper.
Whip the egg whites to medium/stiff peaks. Gradually add the granulated sugar once the whites reach a foamy consistency. Once peak is achieved, fold the sifted powdered sugar into the meringue mixture in thirds. Then fold in the desired fillings and use large spoon to scoop the mixture onto the prepared sheet pan. Place on the center rack of the oven to dry out for 3 hours.
Other items that can be folded into the meringue mixture in place of the dehydrated strawberries are nuts, chopped chocolate, candied fruit and spices.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Proof Bakery, Los Angeles, CA