Serves 6
Prep time 30 minutes
Cooking time 30 minutes plus cooling
Skill: Moderate
120g (3) egg whites
250g sugar
pink food colouring (or any colour)
Filling
150g fresh strawberries, hulled
200g mascarpone
100ml cream
1-2 Tbsp icing sugar
¼ tsp vanilla extract
Method
Heat the oven 100°C.
Begin by making the meringues.
Make sure your bowl is clean before adding the egg whites.
Add the sugar and place over a pot of simmering water, ensuring the bowl does not touch the water, stirring the whites frequently.
The mix will loosen and the sugar will dissolve (I test a little of the mixture between my fingers to feel if the sugar has dissolved. You also do not want the mixture getting too warm).
Place the mixture in the bowl of your electric mixer with the whisk attachment. Beat on medium-high until the whites are silky and stiff. Add a drop of food colouring and stir to combine.
Line a tray with baking paper, dab a little of the mixture on each corner of the tray to make the paper stick.
Draw 12 circles about 5cm in diameter across the baking paper, allowing plenty of space between each.
Pipe or spoon the meringue mixture on to the paper and spread to make a neat disc shape.
Bake for 30 minutes. Turn off the oven and allow the meringues to cool and go crisp - do not open the door.
These can be made days in advance and stored in an airtight container.
