Strawberry Meringues with Lemon Cream

This dessert is so light and is topped with a lemon flavoured cream.

It could also be served with fresh raspberries or peaches.

The meringues can be made ahead and even frozen for a hassle free dessert.

For the Meringues:

• 3 egg whites at room temperature
• 1/2 teaspoon cream of tartar
• 3/4 cup sugar
• 1 teaspoon vinegar
• 1 teaspoon vanilla

1. Preheat oven to 225 degrees F.
2. Place parchment paper on a large baking sheet.
3. Beat egg whites and cream of tartar until light and foamy.
4. Continue beating, adding the sugar 2 tablespoons at a time and beating well between additions.
5. Add vinegar and vanilla and beat until thick.
6. Using a large star tip and piping bag, pipe meringue in a 4 inch inch circle, making a spiral to fill the centre and then pipe 2 more circles around the outside building up the sides to make a nest shape.
7. Repeat with remaining meringue to make 6 nests.
8. Place in preheated oven and bake for 2 hours.
9. Leaving the meringues in the oven, turn oven off leave them until they are completely cool.

Lemon Cream:

• 1 cup whipping cream
• 2 generous tablespoons icing sugar
• 1 1/2 teaspoons. grated lemon rind
• 2 teaspoons lemon juice
• 4 teaspoons sherry (this gives it a very unique flavour)
• Fresh strawberries or peaches, sweetened to taste

1. Whip cream with icing sugar until thickened.
2. Add lemon rind, juice and sherry and beat until blended.
3. To serve, pile lemon cream in centre of each meringue nest and top with sweetened berries or peaches.
4. Serves 6.