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Ingredients

• ✓ sweet sherry
• egg white
• salt
• sugar
• strawberry
• sugar
• heavy cream

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
3. 3 Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
4. 4 Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
5. 5 Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
6. 6 Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
7. 7 Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.

By CucinaItaliana