Strawberries and cream meringues
Strawberries and cream is a classic combination. Rick Stein keeps his meringues whole to serve with rich clotted cream and fresh strawberries.
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