STRAWBERRIES AND CREAM MERINGUES
Ingredients
- 6 egg whites
- at room temperature
- 350g/12oz caster sugar
- 300ml/½ pint clotted cream
- 900g/2lb fresh small strawberries
Directions
- Preheat the oven to 150C/300F/Gas 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.
- Gradually add another 110g/4oz of sugar
- a spoonful at a time
- until the mixture forms stiff peaks.
- Gently fold in the remaining sugar.
- 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.
- Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry.
- Leave to cool
- then store in an air tight tin.
- Serve with the clotted cream and strawberries
