Cointreau Infused Strawberry Meringues

Cointreau Infused Strawberry MeringuesThese meringues have a crisp exterior and delicious, marshmallow-like centres. They willkeep for at least one week in an airtight container, just add the strawberry topping just beforeserving or the meringues will go soft.Serves 63 egg whitespinch of salt175g (6oz) caster sugar1 tsp cornflour1/2 tsp white wine vinegarFor the Topping225g (8oz) small ripe strawberries, hulled and halved1 tbsp sifted icing sugar1/4 tsp finely grated orange rind1 tbsp Cointreau (or another orange-flavoured liqueur300ml (1/2 pint) double creamPreheat the oven to 140C (275F), Gas mark 1. Place the egg whites into a large bowl withthe salt and whisk with a hand-held electric mixer until they form stiff peaks. Whisk in thesugar, a tablespoon at a time, to make a stiff glossy meringue. Whisk in the cornflour andvinegar.Drop 6 even-sized spoonfuls of the meringue mixture onto a baking sheet lined with nonstickparchment paper, spacing them well apart and flatten slightly with the back of a spoon,making a small dip in the centre. Bake for 45 minutes, then turn off the oven and leave theminside for 2-3 hours to go completely cold. This should stop them from cracking.Half an hour before serving prepare the topping. Place the strawberries in a bowl and gentlymix with the icing sugar, orange rind and Cointreau. Set aside to allow the flavours to infuse.Just before serving, whip the cream in a bowl to soft peaks. Spoon a small dollop of thecream in the centre of each plate and sit a meringue on top to prevent them from slidingaround on the plates. Spoon the whipped cream on top. Pile the strawberries on top,drizzling any juices around the plates and serve.For the ToppingMERINGUESPlace in a large bowl:3 egg whitespinch of saltwhisk with a hand-held electric mixer until they form stiff peaks. Then whisk in175g (6oz) caster sugar, a tablespoon at a time, to make a stiff glossy meringue.Whisk in:1 tsp cornflour1/2 tsp white wine vinegarDrop 6 even-sized spoonfuls of the meringue mixture onto a baking sheet lined with nonstickparchment paper, spacing them well apart.Flatten them slightly with the back of a spoon, making a small dip in the centre.Bake in an oven preheated to 140C (275F), Gas mark 1 for 45 minutes.Turn off the oven and leave them inside for 2-3 hours to go completely cold.

This should stop them from cracking.TIMEPASSToppingIn a bowl add:225g (8oz) small ripe strawberries, hulled and halvedsift in1 tbsp icing sugarfinely grate in 1/4 tsp orange rind1 tbsp Cointreau (or another orange-flavoured liqueur)Set aside for about half an hour to allow the flavours to infuse.Show strawberries already done.ServeSpoon a small dollop of 300ml (1/2 pint) whipped double cream in the centre of each plate.sit a meringue on top to prevent them from sliding around on the plates.Spoon the whipped cream on top.Pile the strawberries on top, drizzling any juices around the plates and serve.