Rick Stein shows how to make the ultimate meringue in this simple eight-step recipe.
6 egg whites, at room temperature
350g/12oz caster sugar
300ml/½ pint clotted cream
900g/2lb fresh small strawberries
Preheat the oven to 150C/300F/Gas 2.
Put the egg whites into a large clean bowl and add 110g/4oz of the sugar. Whisk together into soft peaks.
Then, continuing 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
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