2 egg whites, large
½ cup caster sugar
2 cups strawberries, hulled and roughly chopped
2 cups double cream
1 tbsp icing sugar
Heat oven to 248 degrees F 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 batches, re-whisking to stiff peaks every time.
Spoon dollops of the mixture onto the baking parchment, then cook on the bottom shelf of the oven for 1 hour to 1 hour and 15 minutes until the meringues are completely hard and come off the paper easily. Leave to cool.
Blitz ⅓ of the strawberries to make a strawberry sauce. In a large bowl, whisk the cream with the icing sugar until it just holds its shape.
Roughly crush ¾ of the meringues and tip 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 over the top.
Serve chilled, and enjoy!
Sugar: 20g
:
Calcium: 60mg
Calories: 364kcal
Carbohydrates: 24g
Cholesterol: 109mg
Fat: 30g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 1g
Potassium: 150mg
Protein: 3g
Saturated Fat: 18g
Sodium: 47mg
Vitamin A: 1172IU
Vitamin C: 29mg
