The perfect meringue is sweet, light and crisp with a slightly chewy centre. Try sandwiching them with strawberries and cream.
For the meringue, preheat the oven to 100C/200F/Gas ¾. Line a baking tray with baking parchment. You may want to draw circles on the paper to help keep your meringues the same size.
Place the egg whites into a clean glass or metal bowl and whisk until soft peaks form when the whisk is removed.
Gradually add the sugar and continue to whisk until stiff peaks form when the whisk is removed.
Spoon into a piping bag fitted with a large plain or star nozzle.
Pipe into 16 small rounds onto the prepared baking tray.
Place in the oven and bake for 20 minutes.
Turn the oven off but leave the meringues in the oven for at least two hours.
When crisp, remove from the oven
For the filling, whisk the cream and icing sugar together until soft peaks form when the whisk is removed. Fold in half the strawberries.
Place a meringue onto a serving plate. Spread the whipped cream lightly over the meringue to cover totally, and top with more strawberries. Place another meringue on top of the strawberries.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin is joined by top chef Tom Kitchin for the cooking show.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.