Even though these take a while to cook in the oven they are an easy dessert to make and very effective to look at. The meringues can be made in advance a day or 2 before you need them.
So to make 8 stacks i used:
4 Egg Whites
8oz Caster Sugar
3ozs Dark or Milk Chocolate (depending on preference)
10-12 Large Strawberries
8Floz Double Cream
First whisk the egg whites. Make sure both the bowl and whisk are dry and completely grease-free. If you drop any yolk at all into the whites when seperating your eggs, scoop it out with a piece of shell, as even the tiniest amount of yolk will prevent the eggs from whisking.
Whisk until very thick and form firm peaks. If you are not sure whether they are ready, turn the bowl upside down- if they stay put then they're ready!!!
*Top Tip* Egg whites whisk to a greater volume when at room temperature.
Gradually whisk in the sugar an ounze at a time. It may seem a slow process but it creates a thick meringue.
Spoon the meringue into a piping bag. I then pipe in a long row, side to side, about 2 1/2 ins wide on greaseproof paper, the length of my baking tray, as shown in the photo below.