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English Meringue

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      Title: ENGLISH MERINGUE
 Categories: Cakes, Barry
      Yield: 4 Servings
 
      4    Egg Whites
        pn Salt
      6 oz Caster Sugar
      8 oz Strawberries
      5 fl Double Cream
 
  Preheat the oven to gas mark 2, 300F, 150C, and line a baking sheet
  with greaseproof paper. Beat the egg whites until foamy and thick but
  not completely stiff. Add the pinch of salt and continue to whisk,
  adding a tablespoon of sugar at a time and whisking until each is
  completely beaten in. Add all but onr tablespoon of sugar, by which
  time the mixture should be absolutely firm. Fold in the last
  tablespoon of sugar - don't whisk it - to give a nice texture to the
  meringue. To make individual meringues, spoon one heaped tablespoon
  for each meringue onto the baking sheet and bake for 35 to 40 minutes
  to produce golden coloured meringues. Whip the cream until stiff and
  slice the strawberries. When the meringues are ready, let them cool,
  then spoon a layer of cream and a layer of strawberries onto the flat
  side of a meringue and put the flat side of another meringue on top
 
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