KEY POINTS:
Light, chewy meringues with a hit of creamy mascarpone and a burst of strawberry and vanilla flavours
Makes approximately 20
2 egg whites, at room temperature
130g caster sugar
1/2 tsp vanilla extract
90g flaked almonds
200g mascarpone
10 strawberries hulled and diced
1. Preheat oven to 150C. Line a tray with baking paper.
2. Beat the egg whites until stiff then slowly add the sugar, a little at a time, while still beating. Add the vanilla then fold through the almonds.
3. Place in small spoonfuls on the tray and bake for 45 minutes. Turn the oven off, leave the door slightly ajar and let the meringues cool completely in the oven.
4. Top the meringues with a small spoonful of mascarpone and the strawberries.
