Preparation time: 10 – 15 minutes
Cook time: 1 hour then leave in the oven to dry out

INGREDIENTS:
• 3 large fresh egg whites
• 175g/6oz caster sugar
• Summer berries to decorate (blackberries, raspberries, etc) – optional



For the Chantilly Cream
• 300ml double cream, well chilled
• 50g caster sugar (with an old vanilla pod in it), sifted


METHOD:
• Pre-heat the oven to 150°C/300°F/gas mark 2.

• 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 down.

• When they're ready, start to whisk in the sugar, approximately 25g/1oz at a time, whisking, after each addition until all the sugar is in.

• Spoon dessertspoonfuls of the meringue (using two spoons to shape them) onto a lightly oiled baking sheet lined with silicone paper or you can pipe them on with a piping bag.

• Place the baking sheet in the oven, then immediately turn down the heat to 140°C/275°F/gas mark 1, and leave to cook for 1 hour. Then turn the oven off and leave the meringues in the oven until it's completely cold.

• To make the Chantilly Cream, whisk the chilled double cream with the vanilla sugar (or sugar and vanilla extract) and continue to whip until the cream remains in the coils of the whisk.

• When the meringues are cool, sandwich them together with Chantilly Cream. Garnish
with summer berries (optional).