- 3 egg whites
- 6 Ounces caster sugar
- 1 Pound strawberries, hulled
- 1 Tablespoon powdered sugar
- 570 Milliliters heavy cream
Line a baking sheet with parchment paper. Preheat the oven to 275 degrees F.
In the clean bowl of an electric mixer, whisk the egg whites until soft peaks form. Add the caster sugar 1 tablespoon at a time, whisking between each addition. Continue to whisk until the egg whites are forming soft peaks again.
Place spoonfuls of the egg whites in rows on the lined baking sheet. Place the baking sheet in the center of the oven and bake for 1 hour. After 1 hour, turn the oven off, and leave the meringues in the oven to dry out overnight.
Chop half of the strawberries into small pieces. Place them in a food processor with the powdered sugar, and blend to a purée. Pass the purée through a sieve to remove the seeds.
Roughly chop the remaining strawberries, and whip the cream.
Break the meringues up into 1 inch pieces and place them in a large mixing bowl. Add the chopped strawberries and whipped cream and gently fold the mixture together.
Gently fold in all but 2 tablespoons of the purée, to create a marbled effect. Transfer the mixture to a serving dish, pour the remaining purée over the top, and serve.