Ingredients
- For the meringue
- 4 free-range
egg whites - 200g/7oz
caster sugar
- 4 free-range
- For the strawberry cream
- 750g/1lb 11oz strawberries, hulls removed
- 500ml/17½fl oz
double cream - 3-4 tbsp
icing sugar, to taste
Preparation method
Preheat the oven to 130C/275F/Gas ½.
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.
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.