|45 mins + 1 - 2 hours|
Pre heat your oven to 100c. Line 2 baking trays with baking paper.
In a metal mixing bowl whip the egg whites and salt until just frothy. A teaspoon at a time add the sugar as you continue beating. The whites should form soft peaks. Incorporate the cream of tartar. Continue mixing until peaks become soft and glossy.
Scoop up a heaped dessertspoonful of mixture. Using another spoon gently move meringue onto baking paper.
Bake meringues for 1.5 hours. Turn off oven and leave closed. Allow meringues to cool completely before removing. Meringues will store in an airtight container for a week.
Top with fresh strawberries, Beerenberg Vanilla and Pear Jam, cream and edible flowers.