Meringue and cream strawberries
1 punnet of strawberries (250 gm), (hulled and quartered)
200 gm icing sugar
4 egg whites
1 pinch of cream of tartar or 1/2 tsp vinegar
Whipped cream (to serve)
Heat the oven to 90-100 degrees Celsius. Line a baking tray with parchment paper. With an electric whisk, beat egg whites on high speed for three to four minutes; until stiff peaks start to form. Add sugar while beating; one tablespoonful at a time. With the last tablespoonful; add cream of tartar or vinegar and continue beating, until the mixture becomes glossy. Spoon meringue onto lined baking tray; in four fist sized equal portions; leaving a large space between each. Cook in the oven for a couple of hours; or when firm to the touch; then they are done. (This could take up to six hours). Turn the heat off and open the oven door ajar; to cool inside the oven. When completely cool; serve with fresh strawberries and cream as illustrated.