• Preheat the oven to 110°c (230°f) or 100°c (210°f).
• In a large mixing bowl or stand mixer, add the egg whites and begin whisking.
• Whisk for 1-2 minutes until they start to foam and thicken. Add in 1/3 of the caster sugar and continue whisking for another minute. Add in another third and whisk for another minute. Continue the same process for the last 1/3.
• Add 1/3 of the icing sugar to the whipped egg whites and continue whisking for a further minute. Add in another third and whisk for another minute. Continue the same process for the last 1/3.
• Continue whisking for another 5-10 minutes on high speed until the meringue is thick and glossy and can hold it's shape easily. If the meringue is still soft, whisk it for another 5 minutes on high.
• Grease and line 2 flat baking trays and fill the piping bag with the meringue.
• Pipe out 8 circles about the same circumference as a whiskey glass. Using a spoon, make a small well in the middle of each meringue.
• Bake for 45-60 minutes until the outside has formed a shell and can be gently lifted off the baking tray cleanly without any sticking to the tray.
• Allow to cool fully before decorating.

Whipped Cream

• To make the whipped cream, add the cream, icing sugar and vanilla to a large mixing bowl.
• Using an electric whisk or stand mixer with whisk attachment, whisk the cream until it forms soft peaks. This means the cream will hold it's shape for a few seconds before sinking back down into the cream.

To serve

• To serve, dollop the whipped cream on top of the cooled meringues and top with the sliced strawberries.