Meringues with Whipped Cream, Strawberries and Chocolate
- 200g egg white (approximately 6 egg whites)
- 400g caster sugar
- 250ml double cream
- 25g caster sugar
- 100g dark chocolate
- 10 strawberries, quartered
To make the meringues: Pre-heat the oven to 100°C/80°C fan/Gas Mark ¼.
Whisk the egg white until stiff peaks are formed. Add the sugar a little at a time, whisking the mixture until it is thick and glossy. The meringue should hold its shape when the bowl is tipped.
Pipe the meringue mixture onto the oven tray using a piping bag with a plain nozzle and let the meringues dry in the oven for 3 hours.
Allow to cool on the oven tray before removing them.
To finish: Whip the cream together with the sugar to form soft peaks and pipe onto the meringues using a piping bag.
Melt the chocolate in a bain-marie. In the meantime, place a piece of strawberry onto each meringue. Dip a spoon into the chocolate and drizzle back and forth over the meringues.