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Categories:Viewed: 98 - Published at: 5 years ago
Ingredients
- 2 egg whites
- 12 cup sugar
- 1 12 cups sugar
- 2 -2 12 lbs fresh strawberries, hulled
- 2 12 cups heavy whipping cream
- 1 teaspoon lemon juice
- fresh mint leaves
Method
- Preheat the oven to 210 F and cover 2 baking sheets with parchment paper.
- Beat the egg whites with the lemon juice until they hold soft peaks, about 5-10 minutes.
- Now add the 1/2 cup of sugar, slowly and beat inches This will make the meringue.
- Take up a small amount of the meringue with a large spoon and drip onto one the baking sheet and make a swirl at the end - until the sheets are all filled with 2-4 cm meringues.
- Put the baking sheets into the pre-heated oven and bake for one hour or until dry and crisp.
- Turn the oven off and leave the meringues inside to cool completely.
- As the meringue is in the oven, work on the jam.
- Take half of the strawberries and roughly mash them.
- Add the mashed strawberries to a saucepan with the remaining 1 1/2 cups of sugar.
- Slowly bring to a boil, stirring constantly to dissolve the sugar.
- Turn down to medium heat an simmer for 15 minutes until it reaches a soft jam consistency.
- Pour into a bowl and leave to cool before putting it into the fridge.
- Quarter the remaining strawberries.
- In a large bowl whip the cream until it holds soft peaks.
- Add the strawberries and all of the small meringues and mix in using a metal spoon.
- Add a small amount of the jam into six small bowls and spoon the cream, meringue, and strawberry mixture into each of them and top with the jam.