For the meringues
5 large egg whites
250g caster sugar
½ tsp vanilla extract
For the strawberry cream
250g strawberries, hulled and roughly chopped
25g caster sugar
2 tsp cornflour
175ml double cream
1 Preheat the oven to 120C/fan 100C/gas ½. Line two large baking trays with baking parchment or a silicone sheet.
2 For the meringues, whisk the egg whites in a large bowl with an electric whisk until stiff but not dry. Slowly add the sugar, dessertspoon at a time, whisking well between each addition. The meringue should be very thick and glossy. Whisk in the vanilla extract.
3 Fit a large piping bag with a 2cm plain nozzle and pipe 48 small meringues. Bake in the centre of the oven for 2 hours or until firm and very dry. Turn off the oven but leave the meringues inside with the over door closed to dry out for at least 2 hours.
4 Put your freezer setting onto Fast Freeze, or clear some space in the coldest part of your freezer, at least an hour before adding the meringues.
5 To make the filling, put the chopped strawberries, sugar and cornflour in a saucepan. Cook over a low heat for 4-5 minutes, stirring constantly to make a thick strawberry sauce. Leave to cool.
6 Whip the cream until stiff peaks form then lightly fold in the cold strawberry sauce. Spoon the strawberry cream onto 24 of the meringue halves and sandwich together with the rest.
7 Place into freezer-proof plastic containers, interleaving with baking parchment. Cover with tight-fitting lids, label and freeze for up to 2 months.
8 To serve, remove the frozen meringues from the freezer and place on a serving plate or cake stand. Leave to thaw at room temperature for 30 minutes before serving. Pop into the fridge if leaving any longer. Eat the same day.
Recipe courtesy of BerryWorld