If I have a signature dish, this is it. I can't think of another dessert that looks quite as elegant. Piled high with cream and strawberries it never fails to look impressive. I do find them easy to do, and yesterday I made a couple to take to a friends birthday party. The trick is to make them early and leave them to cool completely in the oven. This will avoid cracking to a certain extent. The thing is it doesn't matter if it does crack a little, the topping and fruit can easily disguise this.
3 large egg whites
175g caster sugar
275 ml double or whipping cream
350g of fruit of your choice
A little icing sugar
Heat the oven to 150C.
Place the egg whites in a large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out (it's very important, though, not to over-whisk the egg whites because, if you do, they will start to collapse).When they're ready, start to whisk in the sugar, approximately approx 25 g at a time, whisking after each addition until all the sugar is in. Now take a metal tablespoon and spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) in diameter.