Ingredients

• 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

Directions

• For the meringue
• preheat the oven to 100C/200F/Gas ¾. 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.