Yesterday we picked strawberries at a local farm, so I made this for pudding last night to enjoy some of the delicious, sweet strawberries we came home with.
For the Meringue:
2 egg whites
100g Caster Sugar
For the topping:
Preheat your oven to 150C
Separate the egg whites. I tend to separate the egg over a different bowl to the one that I am whisking in, just in case the yolk breaks. If any egg yolk gets into the whites the meringue won't work.
Whisk on a low setting until the whites double in size and start to fluff up, then whisk on a high speed for about a minute, or until it starts to form soft peaks.
This is the point where you add the sugar gradually whilst whisking (about a table spoon at a time) until it looks glossy.
Lay some baking paper onto a tray and spoon 6 dollops of the meringue mixture onto it, make a dip into the centre of them with a spoon. They don't have to look even or perfect!
Turn the oven down to 140C and cook for 30 minutes.
Turn the oven off and leave to cool, I only left it for half an hour so the centres were chewy, for a harder meringue leave for longer.
Whisk some double cream and add to the meringue along with a handful of strawberries.