Photography: Cody Graham

Whip up a sweet and tangy taste of history along the Chisholm Trail with this dessert recipe.

Originally established in 1861 as the Shady Villa Hotel in Salado, Texas, the Stagecoach Inn and its Shady Villa Bar were re-opened to the public in 2017. In doing so, clientele pass from the 21st century to the 19th century and the historic Chisholm Trail, sharing space with Sam Houston, George Custer, and Charles Goodnight. Whip up a sweet and tangy taste of history on the trail with this dessert recipe, courtesy of executive pastry chef Michelle Aricilla Hall. Pair it with the Wilbur Jack Rose cocktail from Stagecoach Inn Beverage Director Topher White, available in the Historic Bars of the West post.

Photography: Cody Graham

Strawberry Kiss Meringues

(Makes 16)

4 egg whites
½ teaspoon cream of tartar
7 tablespoons granulated sugar
6 tablespoons powdered sugar, sifted
1½ teaspoons cornstarch
1 drop vanilla paste
Sweetened strawberry puree, cut strawberries, vanilla ice cream, and salted almond crumble, for garnishes

Preheat oven to 260 degrees, no fan. Using a round 2½-inch cookie cutter, draw 16 circles, spaced 2 inches apart on parchment paper. (This stencil will help the meringues to be consistent in size.) Combine egg whites and cream of tartar in the bowl of a stand mixer. Whisk on a low speed, using the whisk attachment. Once the egg whites are foamy, add the granulated sugar slowly. When all the sugar is added, increase speed to medium. (Never have the meringue on a high speed. Slow and low is best because it creates smaller air pockets; this gives the meringue a stronger structure.) When the meringue is glossy, thick, and has doubled in size, slowly add sifted powdered sugar, cornstarch, and vanilla paste. Continue to whip until powdered sugar is fully incorporated. When it is at a stiff peak, place meringue in piping bag with a 608 tip.

Place a silpat on top of your stencil. First pipe the base on all 16, and then pipe the walls about 2½ inches tall creating a basket. Place in oven for 45 minutes and turn down to 220 degrees for about 1 hour. Turn off oven and leave overnight. Store in an airtight container. If you have a dehydrator, place it on low and put the meringues in overnight or until needed. Serve with sweetened strawberry puree, cut strawberries, vanilla ice cream, and salted almond crumble.

For more information and to make reservations, visit the Stagecoach Inn’s website.

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