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Categories:Viewed: 25 - Published at: 7 years ago
Ingredients
- 100 g sugar
- 75 g icing sugar
- 3 egg whites
- 1 drop pink food coloring
- 250 g strawberries
- 2 tablespoons strawberry jam
- 300 ml double cream
Method
- Preheat the oven to 120C/110C Fan/Gas 1.
- Line two baking trays with baking paper.
- Mix the caster sugar and icing sugar together.
- Whisk the egg whites in a clean, dry bowl until they form stiff, glossy peaks (this is best done with an electric mixer).
- Add a dessertspoon of the sugars, one at a time, whisking until stiff again after each addition.
- Add the colouring with the last spoon of sugar.
- Using 2 dessertspoons, put the mixture into 12 piles on the baking trays, lifting it out with one spoon and easing it off with the other.
- Bake for about an hour - if they can be lifted off the paper easily, they're ready.
- Puree a third of the strawberries with the conserve.
- Whip the cream until it just holds its shape.
- Fill the meringues with the rest of the strawberries, cream and sauce.
