Recipe Index

Ingredients

• 6¼ oz egg whites (about 5-6 large eggs)
• 12¼ oz caster sugar
• 1 tbsp lemon juice
• 1-2 drops pink food colouring (optional)
• 7 oz strawberries, hulled and halved or quartered
• 8¾ oz strawberry coulis or strawberry jam, loosened with a little water
• 2½ cups double cream
• 1¾ oz icing sugar
• 1 pinch Maldon sea salt flakes
• 1 tbsp vanilla bean paste
• Edible gold leaf, to decorate (optional)
• Edible flowers, to decorate (optional)

Method

1. Heat the oven to 225°F and line two baking trays with parchment.
2. Whisk the egg whites to stiff peaks, then add the caster sugar a spoonful at a time, whisking well after each addition, until the meringue is thick and glossy. Whisk in the lemon juice and fold through the food colouring, if using, for a pale pink tint.
3. Spoon or pipe the meringue into small nests or blobs on the trays. Bake for 1 hour 15 minutes until crisp on the outside, then turn off the oven and leave to cool completely inside.
4. Whip the double cream with the icing sugar, vanilla bean paste and salt to soft peaks.
5. Break the meringues into chunks and fold most of them through the cream with two-thirds of the strawberries and a swirl of coulis, keeping the mixture marbled rather than fully mixed.
6. Spoon into glasses or a serving bowl, top with the remaining strawberries and coulis, and decorate with gold leaf and edible flowers, if using. Serve at once.

Prep: m24_prep_time · Cook: m24_cook_time

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data