Ingredients

Method

• 8 large free-range egg whites
• 1 t red food colouring
• 440 g caster sugar
• 1 x 600 g punnet strawberries, quartered
• 1 x 2 litre tub red berry medley frozen yoghurt, for serving
• Icing sugar, for dusting

Method

Ingredients

Preheat the oven to 140°C.
Line a baking tray with greaseproof paper or a silicone mat. Place the egg whites in a large mixing bowl and, using an electric beater on a low speed, begin whisking. Do so until the eggs become foamy, then increase the speed until stiff peaks form. Still on a high speed, whisk in the red food colouring and caster sugar, a little at a time, until you have a stiff , glossy mixture.
Spoon the mixture onto the baking tray and bake in the centre of the oven for 1 hour. Turn off the oven and leave the meringue to dry out for a few hours.
Serve topped with the strawberry, a good scoop of frozen berry yoghurt and a liberal dusting of icing sugar.
Per serving: 2923 kJ, 12.3 g protein, 1.7 g fat, 138.8 g carbs