Eton Mess (American Conversions)

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)

Preparations:

1. Preheat oven to 250F. 
2. 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. 
3. Whisk egg whites and a pinch of salt in an electric mixer until stiff peaks form (3-4 minutes). 
4. 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.
5. 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.
6. Toss strawberries and sugar in a large bowl to combine, then set aside until juices begin to seep (20 minutes).
7. 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.
8. Top with remaining strawberries and raspberries (optional)