Macerated strawberries are super simple, just hull and slice up some strawberries and add a little sugar. Not only does this help the berries last longer in the fridge but they create a delicious strawberry syrup. I reduced the amount of vanilla extract then added the strawberry syrup to the egg whites. I used a hand mixer with regular beater attachment to whip up the eggs until soft peaks were formed, adding the sugar a tablespoon at a time during the process.
As the egg whites were almost ready, I added a pinch of salt. Adding the salt any earlier will make beating the eggs more difficult. Once the egg are shiny and have stiff peaks (you should be able to hold the bowl over your head), spoon carefully into a piping bag or large zip top bag. Squeeze out as much air as you can for even piping of silver dollar sized cookies. Baking low and slow ensures an impossibly light and airy texture with the taste of strawberries. Delicious!
