Strawberry Meringue

For the strawberry meringue, beat egg whites with salt and granulated sugar for about 10 minutes on high speed until firm. Fill into a piping bag and pipe circles onto baking paper.

Then bake these meringue circles in the oven at 120 degrees hot air for about 30 minutes. Then turn the oven down to about 80 degrees, stick a wooden spoon in the oven door and continue to dry until the meringue circles loosen willingly from the baking paper and sound hollow when tapped.

Then place the meringue circles in dessert bowls, top with strawberries and cover with semi-stiff whipped cream.

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