SERVES: 4 | PREP TIME: 20 MINS | COOK TIME: 70 MINS
INGREDIENTS
2 large egg whites
120g caster sugar
500g strawberries
450ml Longley Farm double cream
1 tbsp icing sugar
METHOD
If you are in a rush and need a great dessert, pick up our ready made Flour & White Meringue’s and jump straight to paragraph 2 below.
Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr – 1hr 15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
Blitz 1/3 of your strawberries to make a sauce. In a large bowl whisk the cream with the icing sugar until it holds its shape. Roughly crush ¾ of the meringues and put them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces on top.
SERVING SUGGESTIONS
• Extra strawberries for topping!
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