Meringues with clotted cream and strawberries

Preparation time
less than 30 mins
Cooking time
over 2 hours
Makes 10 meringues

Rick Stein shows how to make the ultimate meringue in this simple eight-step recipe.

By Rick Stein

From Fresh Food


  • 6 egg whites, at room temperature
  • 350g/12oz caster sugar
  • 300ml/½ pint clotted cream
  • 900g/2lb fresh small strawberries


  1. Preheat the oven to 150C/300F/Gas 2.

  2. Put the egg whites into a large clean bowl and whisk to form soft peaks. Add 110g/4oz of the sugar and continue to whisk.

  3. Gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks.

  4. Gently fold in the remaining sugar.

  5. Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes.

  6. Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry.

  7. Leave to cool, then store in an air tight tin.

  8. Serve with the clotted cream and strawberries

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