- 8 free-range eggs, whites only
- 200g/7oz white caster sugar
- 400ml/14fl oz double cream
- 2 tbsp icing sugar
- 250g/9oz strawberries, hulled and quartered
- For the meringue, preheat the oven to 100C/200F/Gas ž. Line a baking tray with baking parchment. You may want to draw circles on the paper to help keep your meringues the same size.
- Place the egg whites into a clean glass or metal bowl and whisk until soft peaks form when the whisk is removed.
- Gradually add the sugar and continue to whisk until stiff peaks form when the whisk is removed.
- Spoon into a piping bag fitted with a large plain or star nozzle.
- Pipe into 16 small rounds onto the prepared baking tray.
- Place in the oven and bake for 20 minutes.
- Turn the oven off but leave the meringues in the oven for at least two hours.
- When crisp, remove from the oven
- For the filling, whisk the cream and icing sugar together until soft peaks form when the whisk is removed. Fold in half the strawberries.
- Place a meringue onto a serving plate. Spread the whipped cream lightly over the meringue to cover totally, and top with more strawberries. Place another meringue on top of the strawberries.