Recipes

Method

1. Pre heat the oven to 120C/110C fan/gas 1.
2. Line 2 baking sheets with baking paper
3. Add the egg whites into a bowl, and using an electric whisk, gently whisk until they form stiff peaks. Make sure you don't over whisk.
4. Increase the whisking speed, adding the caster sugar a tablespoon at a time. Allow each spoonful to be thoroughly mixed in before the next one is added.
5. When the mix is smooth and glossy stop whisking, sift in 1/3 of the icing sugar, and fold it in using a spatula. When all the icing sugar is incorporated, add the rest of it, 1/3 at a time, applying the same method.
6. Using two serving spoons, dollop the mixture on to the baking trays, you should be able to create roughly 15 mounds.
7. Bake in the oven for 90 minutes, or until a pale golden colouring and sound hollow and crisp when tapped underneath.
8. When cooked, leave to cool completely.
9. Meanwhile whip the cream, until soft. When the meringues are cool, spread the cream over each one.
10. Top with the berries and serve. If berries are not to your taste, replace with a fruit of choice.