Who doesn’t like strawberries, meringue and cream? And it’s even better when they’re all combined together. James Martin’s strawberry meringues with cream are our idea of summer, rain or shine
• 550g strawberries
• 4 egg whites
• 110g caster sugar
• 110g icing sugar, sifted
• 20g icing sugar, for the sauce
• 250ml double cream
1 Preheat the oven to 100°C and line a baking sheet with baking parchment. Hull the strawberries and cut them in half. Beat the egg whites with the caster sugar in a grease-free bowl until stiff peaks form. Add the 110g icing sugar and continue to beat for 4–6 minutes, or until the mixture is smooth and shiny.
2 Using a large metal spoon, fold just under half of the strawberries lightly into the meringue mixture. With the same spoon, carefully place 8 even-sized spoonfuls of the mixture onto the sheet. Bake in the oven for 2 hours.
3 While the meringues are cooking, place the remaining strawberries, 3 tablespoons water and the 20g icing sugar in a blender and process to a purée, then pass it through a sieve to remove the seeds. Set aside.
4 When the meringues are cooked, remove them from the oven and allow to cool slightly before removing from the baking sheet using a palette knife.
5 Transfer to a wire cooling rack and set aside. Place the double cream in a bowl and whip until soft peaks form, then serve along with the meringues and the strawberry sauce.
Recipe courtesy of James Martin, extracted from Slow. Photography @ Tara Fisher