Giant meringues with strawberry yoghurt

Giant meringues with strawberry yoghurt To make the meringues, preheat oven to 200°C. Spread sugar evenly over an oven tray lined with baking paper. Heat in the oven for about 7-8 minutes or until it is hot and just starting to dissolve around the edges. Beat egg whites with an electric beater until just foamy, then slowly add hot sugar. Continue for about 10 minutes until it has all been added, or until the mixture is cold. It should be shiny and silky and hold its shape when the beater is removed.

Reduce oven to 120°C. Line a large baking tray with baking paper and use 2 serving spoons to form the mixture into 6 large meringues on the tray. Place in oven for about 2 hours or until firm on the outside but still soft in the centre. Remove from oven and leave to cool. Store in an airtight container for up to 3 days.

Put the yoghurt in a fine sieve and leave to strain over a bowl for 30 minutes to remove any excess liquid. Hull the strawberries and cut into quarters. Place in a bowl and add the sugar. Mix to combine then leave to rest along with the yoghurt.

After 30 minutes, combine the strained yoghurt with the strawberries, sugar and the cardamom. Mix gently until well combined. Serve alongside the meringues.

From Taste magazine, October 2008 .