English Meringue

Directions

1. 1
   Preheat the oven to 300F (150C) and line a baking sheet with greaseproof paper.
2. 2
   Beat the egg whites until foamy and thick but not completely stiff.
3. 3
   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.
4. 4
   Add all but one tablespoon of sugar, by which time the mixture should be absolutely firm.
5. 5
   Fold in the last tablespoon of sugar - don't whisk it - to give a nice texture to the meringue.
6. 6
   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.
7. 7
   Whip the cream until stiff and slice the strawberries.
8. 8
   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