-
1
Preheat the oven to 210 F and cover 2 baking sheets with parchment paper.
-
2
Beat the egg whites with the lemon juice until they hold soft peaks, about 5-10 minutes.
-
3
Now add the 1/2 cup of sugar, slowly and beat inches This will make the meringue.
-
4
Take up a small amount of the meringue with a large spoon and drip onto one the baking sheet and make a swirl at the end - until the sheets are all filled with 2-4 cm meringues.
-
5
Put the baking sheets into the pre-heated oven and bake for one hour or until dry and crisp.
-
6
Turn the oven off and leave the meringues inside to cool completely.
-
7
As the meringue is in the oven, work on the jam.
-
8
Take half of the strawberries and roughly mash them.
-
9
Add the mashed strawberries to a saucepan with the remaining 1 1/2 cups of sugar.
-
10
Slowly bring to a boil, stirring constantly to dissolve the sugar.
-
11
Turn down to medium heat an simmer for 15 minutes until it reaches a soft jam consistency.
-
12
Pour into a bowl and leave to cool before putting it into the fridge.
-
13
Quarter the remaining strawberries.
-
14
In a large bowl whip the cream until it holds soft peaks.
-
15
Add the strawberries and all of the small meringues and mix in using a metal spoon.
-
16
Add a small amount of the jam into six small bowls and spoon the cream, meringue, and strawberry mixture into each of them and top with the jam.
