Ingreadient :

• 6 egg whites
• 180g caster sugar
• 180g icing sugar, sieved
• 200g chopped strawberries, raspberries or cherries
• 200g strawberries, hulled
• 100g raspberries
• 300ml double cream, whipped
• Few sprigs of lemon verbena

Direction :

1. Preheat the oven to 80c. Line a baking tray with baking parchment.
2. Place the egg whites into a free standing mixer with a whisk attachment. Whisk on high until it reaches a stiff peak. Add the caster and icing sugar a spoonful at a time and whisk for a further minute. Fold through the berries and spoon onto the lined baking tray in a quenelle shape. Bake for 2 to 3 hours then cool.
3. Blitz the strawberries and raspberries for the sauce in a food processor and pass through a sieve. Pop the whipped cream into a piping bag then pipe onto one meringue on the flat side and top with another meringue. Sit the meringue on the plate with a spoonful of sauce and decorate with herbs.