Ingredients
4 large egg whites
Pinch of salt
200 g white sugar
340 g fresh strawberries
30 ml sweet sherry
15 g white sugar
120 ml heavy cream
Directions
Step 1
Preheat the oven to 110°C (225°F) and line a baking sheet with parchment paper.
Step 2
In a glass, metal, or ceramic bowl, beat the egg whites and salt until they form soft peaks. Gradually add 200 g of sugar and continue beating until the meringue holds stiff, glossy peaks. Spoon the meringue into 4 equal mounds on the prepared baking sheet, spreading each into 9 cm (3 1/2 inch) rounds and smoothing the tops.
Step 3
Bake in the middle of the preheated oven for about 1 1/2 hours, or until the meringues are crisp and firm. Turn off the oven and leave the meringues inside to cool completely for about 1 hour.
Step 4
While the meringues are cooling, halve some strawberries for garnish and slice the remaining strawberries. Place the sliced strawberries in a small bowl with sherry and 15 g of sugar. Stir and let them macerate for 20 minutes.
Step 5
Drain the macerated strawberries in a sieve set over a bowl, reserving the syrup.
Step 6
In a chilled bowl, beat the cream until it holds stiff peaks. Beat the reserved syrup into the cream.
Step 7
To serve, place the meringues on serving plates, top with macerated strawberries, spoon the cream mixture over the top, and garnish the plates with halved strawberries.