200g egg whites
395g castor sugar
Heat oven to 100C
1 Bring a pot of water to the boil. Put the sugar and egg whites in an extremely clean metal bowl and put on top of the pot. Mix with a whisk until it looks thick and you can lift up the mixture to form a figure 8 on top. This will take about 10 minutes of constant whisking.
2 Transfer to a extremely clean electric mixer bowl and beat for 15 minutes or until it has stiff peaks.
3 Line a baking tray with baking paper and either pipe or scoop the meringue mix onto the tray. Bake for 45 minutes.
Dust with freeze-dried strawberries and serve with whipped cream.