Light strawberry meringue nests

Perfect for a hot summer's afternoon, but really easy to make, just top them with whipped cream and a berry sorbet to cool everyone down

Serves: 4-6

What you need:

• 140g (4 1/2 oz) Silver Spoon Half Spoon Sugar
• 3 Egg Whites
• 5ml (1 tsp) Cream of Tartar
• 5ml (1 tsp) Cornflour
• Whipped cream
• Strawberries
• Raspberries
• Berry sorbet

What you do:

1. Preheat the oven to 160*C, 325*F, Gas mark 3.
2. Draw a 25cm circle on a large piece of baking parchment and place on a baking tray.
3. Place the Silver Spoon Half Spoon Sugar in a food processor or blender and whizz until it reaches the consistency of icing sugar.
4. Whisk the egg whites until they form soft peaks, the peaks should just turn at the tip.
5. Gradually whisk in the fine sugar until the mixture is glossy, then whisk in the cream of tartar and cornflour.
6. Spoon the egg whites onto the baking parchment circle and bake for 1 hour and 30 minutes or until lightly golden on top and crisp on the outside.
7. Allow to cool.
8. Delicious filled with whipped cream, summer strawberries and raspberries and topped with berry sorbet.

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