I'm not sure why people always assume that meringues are difficult to make... they're not, and this recipe for Meringues with Clotted Cream and Strawberries
shows how to make the ultimate meringue in a simple, straightforward way.
has been described as having a "nutty, cooked milk" flavour, and a "rich sweet flavour". It is an extremely thick cream, with a very high fat content (an average of 64%). Sometimes called 'clouted cream' or 'Devonshire cream', production is mainly from dairy farms in South West England and in particular the counties of Cornwall and Devon.
But if you can't get hold of Clotted Cream, don't worry, just substitute the thickest cream you can lay your hands on (the spoon should stand up in it on its own!)
How to make Meringues with Clotted Cream and Strawberries:
Preheat the oven to Mk 2 - 300ºF - 150ºC and remove the eggs from the fridge to allow them to come to room temperature. Separate the egg yokes from the egg whites and put the yokes to one side for use in an omelette or other egg dish.
Place the egg whites into a large glass bowl and add about one-third (2½oz - 65g) of the sugar. Whisk together until the mixture can stand in soft peaks then, continuing to whisk, gradually add another one-third (2½oz - 65g) of the sugar, a spoonful at a time until, when you lift out the whisk, the mixture forms into stiff peaks that can stand tall on their own. Gently fold in the remaining sugar.
Shape 12 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes. Lower the oven temperate to Mk ¼ - 225ºF - 110ºC and allow to cook for a further 2½-3 hours until the meringues are crisp and dry.
Leave the meringues to cool, then store in an air tight tin (they'll keep for weeks). Serve with the strawberries and large dollops of clotted cream.
Don't rush to put the sugar into the egg whites. A little at a time is far better. And be sure to use eggs at room temperature... they mix with the sugar much easier.