Please note: 3 hours of the prep time are hands and effort-free. They involve macerating the strawberries and allowing the meringues to dry in the oven after baking.
1 lb(500 grams) fresh strawberries, hulled
1/4 c(60 ml) cointreau or other orange-flavoured liqueur
1/2 c(125 ml) whipping cream
4 Tbspicing/confectioner's sugar + more for dusting
1/4 cpecans, chopped (optional)
FOR THE MERINGUES
7–8 oz(220 grams) caster/superfine sugar
How to Make Tipsy strawberries
- 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.
- 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.
- 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.