Preheat the oven to 100°C and line a large baking tray with parchment paper.
- Makes6 servings
- Prep Time25 min
- Waiting Time1 hr
- Total Time1 hr 25 min
- Made withSplenda Granulated
- 2 large egg whites, room temperature
- 500 g strawberries, hulled and roughly chopped
- 450 ml double cream
- ¼ teaspoon cream of tartar
- 13 g + 1 tablespoon Splenda Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy408 kcal523.08%
- Total Fat41.00 g52.56%
- of which saturates25.00 g9.09%
- Total Carbohydrate5.90 g2.15%
- of which sugars5.50 g2%
- Protein3.00 g6%
- Salt0.05 g0.02%
Whisk the eggs in a large clean bowl until frothy, then add the cream of tartar until stiff peaks form. Add the 13 g of Splenda Granulated in small lots whilst whisking.
Use a large spoon to create approximately 10 cm in diameter piles of the mixture on the baking tray. Bake on the bottom of the oven for approximately 1 hour, they should not brown but become hard and come off the paper smoothly. Set aside to cool.
Place ⅓ of the strawberries in a saucepan and let it simmer softly until reaching a syrupy consistency. Set aside to cool.
Whip the double cream with 1 tablespoon of Splenda in a large bowl. Crush ¾ of the meringues into big pieces and add to the whipped cream, add the remaining fresh strawberries and fold in carefully. Then swirl through the strawberry sauce.