Ingredients
3 large egg whites
180g caster sugar
1 tsp vanilla extract
500ml whipping cream
1 tbsp icing sugar
400g strawberries, chopped
Method
Preheat the oven to 150°C, fan 130°C, Gas 2.
Using an electric hand mixer, whisk the egg whites in a large bowl until stiff peaks form.
Gradually add the caster sugar, whisking continuously until mixture is stiff and glossy, then fold in the vanilla extract.
Line a baking tray with baking parchment and spoon large dollops on to the tray, leaving enough space in-between each to allow for spreading.
Place on the middle shelf of the oven and reduce the temperature to 140°C, fan 120°C, gas 1, and bake for 1 ¼ – 1 ½ hours, until firm to the touch.
Remove and cool on a wire rack until the meringues are completely cold.
Whip the cream with the icing sugar until soft peaks form. Roughly break up the meringues and fold into the cream with 300g strawberries.
Spoon into large dessert glasses and top with the remaining 100g strawberries and serve.
Products Used
KITCHEN CRAFT HEAVY DUTY EGG SEPARATOR
HOME MADE TRADITIONAL STONEWARE 31CM MIXING BOWL
LIVING NOSTALGIA ANTIQUE CREAM MECHANICAL SCALES
KITCHEN CRAFT FLEXIBLE SPOON SHAPED RUBBER SPATULA
MASTER CLASS PROFESSIONAL NON-STICK HARD ANODISED 42CM BAKING TRAY
SWEETLY DOES IT SILICONE PAPER BAKING ROLL
MASTER CLASS NON-STICK 46CM X 26CM COOLING TRAY
KITCHEN CRAFT STRAWBERRY SLICER
COOLMOVERS SECRET GARDEN ACRYLIC SUNDAE DISH
KITCHEN CRAFT SET OF 3 STAINLESS STEEL ICE CREAM / SODA SPOONS
