Meringues with Clotted Cream and Strawberries

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 3 Hours

Ready In: 3 hrs 10 mins

4 - eggs

8 oz - caster (superfine) sugar

¼ pint - clotted cream

1¼ lb - small fresh strawberries

Preheat the oven to Mk 2 - 300ºF - 150ºC and remove the eggs from the fridge to allow them to come to room temperature. Separate the egg yolks from the egg whites and put the yolks to one side for use in an omelette or other egg dish.
Place the egg whites into a large glass bowl and add about one-third (2½oz - 65g) of the sugar. Whisk together until the mixture can stand in soft peaks then, continuing to whisk, gradually add another one-third (2½oz - 65g) of the sugar, a spoonful at a time until, when you lift out the whisk, the mixture forms into stiff peaks that can stand tall on their own. Gently fold in the remaining sugar.
Shape 12 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 temperate to Mk ¼ - 225ºF - 110ºC and allow to cook for a further 2½-3 hours until the meringues are crisp and dry.
Leave the meringues to cool, then store in an air tight tin (they'll keep for weeks). Serve with the strawberries and large dollops of clotted cream.