Serves 4

Ingredients:

1 punnet of strawberries (250 gm), (hulled and quartered)

200 gm icing sugar

4 egg whites

1 pinch of cream of tartar or 1/2 tsp vinegar

Whipped cream (to serve)

Method:

Heat the oven to 90-100 degrees Celsius.  Line a baking tray with parchment paper.  With an electric whisk, beat egg whites on high speed for three to four minutes; until stiff peaks start to form.  Add sugar while beating; one tablespoonful at a time.  With the last tablespoonful; add cream of tartar or vinegar and continue beating, until the mixture becomes glossy.  Spoon meringue onto lined baking tray; in four fist sized equal portions; leaving a large space between each.  Cook in the oven for a couple of hours; or when firm to the touch; then they are done.  (This could take up to six hours). Turn the heat off and open the oven door ajar; to cool inside the oven.  When completely cool; serve with fresh strawberries and cream as illustrated.