Preheat the oven to 100ºC/90°C fan and line two baking trays with parchment paper
Separate the eggs into a spotlessly clean bowl (stand mixer bowl) and discard the yolks - or use them to make something else!! - but be careful not to get anything else in the egg whites such as a spot of yolk as this will ruin the meringue!
Whisk the egg whites on their own until soft peaks are form - it'll double/triple in volume and look foamy and white, nothing like the normal egg white
Continue whisking the eggs on a medium-high speed and add the caster sugar a teaspoon at a time making sure its whisked in before you add the next spoonful - I realise this is time consuming, but adding the sugar any quicker will ruin it!
Once the caster sugar is all in the mixture, the meringue should be ultra white, glossy and if you hold the bowl upside down nothing will fall out! If you're brave, hold it above your head when you test it
Pipe the meringues onto the baking sheets - I use a Wilton 1M tip to make my little meringue shells
Bake in the oven for 1 to 1 and a 1/2hours and then turn the oven off. Leave the meringues to cool off completely in the oven until the oven is cold! It is very important that you leave them to cool off completely as if you take them out any sooner they will taste amazing but they won't crush down and they'd have the chewy meringue feel you can get sometimes!
Eton Mess
Whip the cream up with a whisk until soft peaks and it holds itself and fold through the coulis (I used raspberry flavour)
Wash and chop the strawberries up then and crush the meringues.
Fold it all together and either serve in one large dish, or in small jars for individual portions!
Notes
This is best served on the day it is made - if not, store in the fridge until wanted! You can use other fruits or coulis in flavours that you like, but I love the classical strawberry combination!