Serves 4


4 large egg whites
1 cup of sugar
1 teaspoon cream of tartar



Preheat oven to 175°F. Place the egg whites in the mixing bowl. Start the mixer at low speed to break up the whites and incorporate air. If using cream of tarter, add it to the whites when they are frothy. Increase the speed to medium. Add the sugar only when the whites have come to soft peak stage, more volume is achieved this way. Pour the sugar steadily, but not rapidly. Beat the mixture until it has reached the desired consistency. Sear the meringue – beat at high speed for a few seconds at the end of mixing time. This will stabilize it. Pipe into circles – or make a big circle on parchment paper. Bake on low for an hour – or until dry. Let rest in the oven overnight. These keep well in a closed container up to a week. Top with fresh sliced strawberries, and whipped cream right before service. Best with local fruit!