Strawberry and Hazelnut Meringues with Crushed Strawberry Cream

Strawberry and Hazelnut Meringues with Crushed Strawberry Cream

For the best meringue use fresh free-range eggs that have a firm, viscous egg white. Watery whites will not beat up into a thick, glossy meringue.

Photography by Manja Wachsmuth
From issue #33
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