-
Line two baking (cookie) sheets with baking
parchment, draw a 23 cm/9 in circle on each.
Lightly whisk the egg whites.
-
Sift a little of the
icing sugar over the surface and whisk in. Repeat
until all the sugar has been added, whisking all the
time.
-
Place the bowl over a pan of hot water and
continue whisking for about 5 minutes until the
meringue is thick, stiff and glossy.
-
Put about a
third of the meringue in a piping bag fitted with a
large star tube (tip). Pipe a ring round the edge of
one of the circles.
-
Fill the bag with the remaining
meringue and pipe a ring round the outside of the
second circle, then continue piping to fill in this
circle (this will be the base).
-
Bake the ring on the
shelf below the disc in a preheated oven at
140°C/275°F/gas mark 1 for 1 1/2 hours, then
turn off the oven and leave the meringue there to
cool
completely.
-
When ready to serve, place the meringue disc on a
serving plate. Spread a little of the Chantilly
Cream round the edge and stick the ring on top.
-
Fill
the centre with the remaining Chantilly Cream and
top with the halved strawberries. Decorate with a
few mint sprigs and serve.
Desserts
Recipes - Strawberry Italian Meringue Basket Recipe