Rick Stein shows how to make the ultimate meringue in this simple eight-step recipe.
Preheat the oven to 150C/300F/Gas 2.
Put the egg whites into a large clean bowl and whisk to form soft peaks. Add 110g/4oz of the sugar and continue to whisk.
Gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks.
Gently fold in the remaining sugar.
Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes.
Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry.
Leave to cool, then store in an air tight tin.
Serve with the clotted cream and 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).