Categories: Cakes, Barry 
      Yield: 4 servings 
  
      4    Egg Whites 
        pn Salt 
      6 oz Caster Sugar 
      8 oz Strawberries 
      5 fl Double Cream 
  
  Preheat the oven to gas mark 2, 300F, 150C, and line a baking sheet 
  with greaseproof paper. Beat the egg whites until foamy and thick but 
  not completely stiff. Add the pinch of salt and continue to whisk, 
  adding a tablespoon of sugar at a time and whisking until each is 
  completely beaten in. Add all but onr tablespoon of sugar, by which 
  time the mixture should be absolutely firm. Fold in the last 
  tablespoon of sugar - don't whisk it - to give a nice texture to the 
  meringue. To make individual meringues, spoon one heaped tablespoon 
  for each meringue onto the baking sheet and bake for 35 to 40 minutes 
  to produce golden coloured meringues. Whip the cream until stiff and 
  slice the strawberries. When the meringues are ready, let them cool, 
  then spoon a layer of cream and a layer of strawberries onto the flat 
  side of a meringue and put the flat side of another meringue on top