6 egg whites, at room temperature
350g/12oz caster sugar
300ml/½ pint lactose free double cream
900g/2lb fresh small strawberries
1 tbsp fraise liqueur
1 tbsp icing sugar
Preheat the oven to 150C/300F/Gas 2. Put the egg whites into a large clean bowl and whisk to form soft peaks. Add 110g/4oz of the sugar and continue to whisk.
Gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks.
Gently fold in the remaining sugar.
Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes.
Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry.
Leave to cool, then store in an air tight tin. When ready to serve, divide the strawberries in half.
Slice one half and set aside. The other half can be added to a small pan and mixed with 1 tbsp fraise liqueur and 1 tbsp icing sugar.
Heat the pan until the strawberries have broken down and released their juices. Strain the strawberries through a sieve, then put the strained mixture into a food processor. Blend until smooth.
Serve with the meringues with lactose free cream strawberry sauce and the sliced strawberries.
Recipe adapted from: Good Food