- 50 mins
- 120 mins
- Preheat the oven to 140ºC. Place the egg whites in Braun’s 600 ml beaker. Attach the whisk accessory to Braun’s MultiMix 3 Hand mixer HM 3135 and start whisking the egg whites on a medium speed. Gradually add the sugar, whisking continuously and increase the speed until the mixture is thick and glossy.
- Then place large spoonfuls of the mixture on a lined baking tray. Put in the oven and bake for at least 2 hours. Turn off the oven and leave the meringues in the oven for a further 5 minutes to crisp up.
- Meanwhile cut two thirds of the strawberries in half, add to a large bowl with the icing sugar and chill in the refrigerator for 15 minutes. Once chilled, attach Braun’s blending shaft to the hand mixer and pulse to form a fine purée.
- Conveniently switch the accessory again to the whisk accessory with one press of the large button and whip the cream with the help of the beaker until thickened. Roughly crush the meringues into bite-sized pieces and gently mix them with the whipped cream using a wooden spoon. Add the remaining fresh strawberries and pile into glass bowls. Drizzle with the strawberry puree and serve