Strawberry cream-filled meringues

Strawberry cream-filled meringues

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For the meringue
  • 4 free-range egg whites
  • 200g/7oz caster sugar
For the strawberry cream
  • 750g/1lb 11oz strawberries, hulls removed
  • 500ml/17½fl oz double cream
  • 3-4 tbsp icing sugar, to taste

Preparation method

  1. Preheat the oven to 130C/275F/Gas ½.

  2. For the meringue, whisk the egg whites in a clean bowl until soft peaks form when the whisk is removed. Gradually add the caster sugar, whisking continuously, until all of the sugar is incorporated and stiff peaks form when the whisk is removed.

  3. To serve, place a spoonful of strawberry cream onto half of the meringues, then top with a second meringue. Garnish with a whole strawberry and serve.

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James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 4-6