Ingredients:
- Meringues
- 3 egg whites
- 1/2 cup sugar (or caster sugar if you have it)
- 1/2 cup powdered sugar
- 1.5 Tbsp cornstarch
- salt
- 1-2 lbs strawberries, sliced
- 1/4 cup sugar
- Whipped cream topping (8 oz)
- Preheat oven to 250F.
- If you are using normal white sugar, pulse the sugar several times in a food processor to create caster sugar. It should be finer, but not as fine as powdered sugar.
- Whisk egg whites and a pinch of salt in an electric mixer until stiff peaks form (3-4 minutes).
- With motor running, gradually add caster sugar and whisk until thick and glossy (2-3 minutes). Sieve icing sugar and cornflour over, fold to combine.
- Then, spoon three inch diameter mounds onto a oven tray lined with baking paper. Bake until meringues lift easily from trays and are crisp but not colored (45-50 minutes), rotating half way through, then turn off oven and cool completely in oven.
- Toss strawberries and sugar in a large bowl to combine, then set aside until juices begin to seep (20 minutes).
- Scatter a quarter of the strawberries in the base of a serving dish, spread with a quarter of the whipped topping, and coarsely crumble a quarter of the meringues over the top. Repeat layering with remaining ingredients.
- Top with remaining strawberries and raspberries (optional)
