tipsy strawberries

How To Make tipsy strawberries

• Step 1
  Prepare the strawberries: Put the strawberries in a non-reactive bowl and add the Cointreau. Cover and let sit at room temperature for 3 hours, stirring often.
• Step 2
  Prepare the meringues while the strawberries macerate: Preheat oven to 300°F (150°C). Beat egg whites on low speed, until the eggs are foamy and starting to bubble. Increase speed to high for 2–3 minutes or until soft peaks form. Add the superfine/caster sugar, a tablespoon at a time, and continue beating on high for 2–3 minutes. By this stage the mixture should be stiff and glossy. Line a baking tray with non-stick baking paper. Spoon mixture onto the tray, making 8 meringues. Reduce oven temperature to 285°F (140°C) and bake for 35–40 minutes. Leave in oven (turned off) for 2–3 hours to dry out.
• Step 3
  To assemble: 
Roughly break each meringue into 3–4 pieces and put them on a serving platter. Put the cream in a grease-free bowl and use a hand-held mixer to whip. Add the confectioner's/icing sugar, a little at a time, as you whip until the mixture forms soft peaks. Spoon the cream over the meringue pieces then arrange the strawberries on top, along with a tablespoon or two of the macerating juice. Dust liberally with the extra icing sugar and sprinkle with chopped pecans (if using) just before serving.
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