Total Time
4hrs
Prep 2 hrs
Cook 2 hrs

This is an amazing recipe for hot summer days!

Ingredients Nutrition

Directions

  1. Preheat the oven to 210 F and cover 2 baking sheets with parchment paper.
  2. Beat the egg whites with the lemon juice until they hold soft peaks, about 5-10 minutes.
  3. Now add the ½ cup of sugar, slowly and beat inches This will make the meringue.
  4. Take up a small amount of the meringue with a large spoon and drip onto one the baking sheet and make a swirl at the end - until the sheets are all filled with 2-4 cm meringues.
  5. Put the baking sheets into the pre-heated oven and bake for one hour or until dry and crisp.
  6. Turn the oven off and leave the meringues inside to cool completely.
  7. As the meringue is in the oven, work on the jam. Take half of the strawberries and roughly mash them.
  8. Add the mashed strawberries to a saucepan with the remaining 1 ½ cups of sugar.
  9. Slowly bring to a boil, stirring constantly to dissolve the sugar.
  10. Turn down to medium heat an simmer for 15 minutes until it reaches a soft jam consistency.
  11. Pour into a bowl and leave to cool before putting it into the fridge.
  12. Quarter the remaining strawberries.
  13. In a large bowl whip the cream until it holds soft peaks.
  14. Add the strawberries and all of the small meringues and mix in using a metal spoon.
  15. Add a small amount of the jam into six small bowls and spoon the cream, meringue, and strawberry mixture into each of them and top with the jam.