from King's Arms Tavern Serves 6
Preheat the oven to 250°F. Butter and flour a large baking sheet.
In a large bowl, with an electric mixer or balloon whisk, beat the egg whites with the salt until frothy. Gradually add the sugar, beating constantly until stiff peaks form.
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Tavern Meringues continued.
Transfer the meringue to a large pastry bag fitted with a star tip. Pipe 3-inch-long, 2-inch-high ovals onto the baking sheet. Bake until firm and light tan colored, about 30 minutes. Turn the oven off for 1 hour, leaving the meringues in the oven. Turn the oven on again to 250°F. and bake 30 minutes longer. Turn the oven off and leave for at least 2 hours without opening the door.
Slice the strawberries and place in a medium bowl. Sprinkle the confectioners' sugar over. Crush about a third of the berries with a fork and let the mixture stand at room temperature for 1 hour. Chill in the refrigerator until ready to serve.
To serve, arrange the meringues in individual bowls and top with a generous scoop of ice cream. Spoon or ladle the strawberries over and serve at once.
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