- Preheat oven to 130C or 110C fan. Line 2 baking trays with non-stick baking paper. Using electric beaters, beat the egg whites until soft peaks form. Add the sugar gradually, beating well between each addition. Beat in the vanilla.
- Spoon the mixture onto the trays and spread out to make four 8cm rounds. Use the back of a spoon to make an indent in each meringue. Bake for 1 hour, swapping trays from top to bottom shelf halfway through cooking. Turn off the oven and prop the door open slightly. Leave in oven to cool completely.
- Combine the chocolate and cream in a heatproof bowl and stand over a pan of simmering water until the chocolate is just soft. Remove from the heat and stir until smooth. Refrigerate for about 45 mins, until it is cold and has the consistency of thickened cream. Beat with electric beaters until like whipped cream.
- Chop the strawberries and set half aside. Place the rest into a food processor with the icing sugar, and process until smooth. Spoon the cream mixture into the meringues, and top with chopped strawberries. Drizzle the sauce over.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set