Meringues with strawberries

Ingredients 6 egg whites, at room temperature 350g/12oz caster sugar 300ml/½ pint clotted cream 900g/2lb fresh small strawberries Preparation method 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. Technique: Whisking egg whites Whisking egg whitesWatch technique0:59 mins 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. Technique: Folding FoldingWatch technique0:35 mins 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