4 egg whites 250g golden icing sugar Kelly’s Cornish Clotted Ice Cream or Kelly’s Strawberries & Cream Clotted Ice Cream
Preheat the oven to 150°C. Put the egg whites and sugar in a clean, dry bowl (don’t use a plastic one, as they can be greasy) and beat with the whisk attachment of an electric food mixer or hand-held electric beater until the mixture is foamy and stiff. This will take about 10 minutes so don’t use a hand whisk. Spoon the meringue onto baking trays lined with baking parchment in small dollops for individual meringues. Remember that it will spread as it cooks, so leave room between individual meringues. Cook for 35–45 minutes until crisp, and then remove from the oven and leave to cool. Break down the meringue into chunks and place in a tall glass. Mix with fresh strawberries and Kelly’s Cornish Clotted Cream Ice Cream or Kelly’s Strawberries & Cream Clotted Cream Ice Cream and serve. Recipe by Kelly’s Ice Cream