Ingredients
- Egg whites 130 g
- Castor sugar 190 g
- Cream of tartar 1 tsp
- Corn starch ½ tbsp
Toppings
- Whipping cream 250 ml
- Castor sugar 20 g
- Fresh strawberries Some
- Almond slivers Handful
Method
- Preheat oven to 130°C and line a baking tray with parchment paper.
- Whisk egg whites and cream of tartar on medium speed until soft peaks. Gradually add sugar and continue whisking until stiff peaks form.
- Gently spread meringue in a circle on the parchment paper, make sure the edges of the meringue are higher than the centre. Make sure you have about 2 inches of space in between each meringue.
- Bake for 1 hour and 15 minutes until the outside is dry and a pale cream colour. Turn off heat and allow to cool.
- Whip cream with sugar until fluffy and spread on the centre of meringue, top with fresh strawberries and almond slivers and serve immediately.
