Grilled Strawberries with Gingersnap Meringue

Preheat a grill to high heat. Lightly brush the grill with canola oil and place the strawberries directly onto the grill.

Grill the strawberries until they are slightly soft, turning occasionally, about 3-5 minutes. Thinly slice the strawberries, place them in a medium-sized bowl and gently mix them 2 tsp granulated sugar.

Divide the strawberries among 4 martini glasses or 4 ramekins.

In a large bowl, add a pinch of salt to two egg whites and beat on medium-high speed until the egg whites are frothy.

While continuing to beat the eggs, gradually add 6 tablespoons of granulated sugar. Beat until the egg whites hold stiff peaks.

Gently fold the crushed gingersnap cookies into the meringue. Top the strawberries with the meringue. If using martini glasses, use a kitchen torch to lightly brown the meringue. If using ramekins, place them under the broiler for 30 seconds. Turn off the broiler and leave them in the oven for another 30 seconds to 1 minutes (be sure to watch them), until the tips of the meringue are browned.

Serve immediately.