1. Put the egg whites into a large mixing bowl
2.beat until light and fluffy and holding stir peaks.
3.slowly fold in the sugar until white and glossy.
4. On two prices of baking paper draw two small plate sized circles.
5. Put the baking paper on a baking tray and fill meringue in the circle.
6. Cook for 1hr until golden and crispy but chewy.
7. Whip the cream in a bowl
8.put the first meringue on a tray. Add cream half the cream and fruit. Put the second meringue on top and neatly add cream and fruit and mint leaves( if you have any left over)
9. Serve cold in slices.
8 egg whites
500g of sugar.
1 packet of raspberries
1 packet of strawberries
1 packet of blueberries
750ml double cream