Meringue with Strawberries

For the meringue with strawberries, beat the egg whites with the cornstarch and lemon juice until almost stiff. Then add the sugar and finish beating.

Wash the strawberries and cut them into thin slices. Form the meringue mixture into golf ball sized mounds with two spoons and spread on two dehydrator racks lined with baking paper or dehydrator foil. Spread the strawberry slices over the meringues.

Dry the meringue with strawberries for three hours at 50 degrees and 2 hours at 60 degrees.

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