2 Egg Whites
Pinch of Salt
125g/4oz Caster Sugar


Shamrock Flaked Almonds


Carton Whipped Cream
Fresh Fruit in season (Raspberries, Blueberries, Strawberries etc.)


  1. Line a baking tray with baking parchment. Preheat oven to 110°C/225°F/Gas 1/4.
  2. Place the egg whites in a large clean bowl, add a pinch of salt and beat until stiff and resembles cotton wool.
  3. Continue beating as the sugar is gradually added. Beat until mixture is stiff and shiny.
  4. Place spoonfuls of the mixture, in small mounds, on the prepared tin. Sprinkle with almonds.
  5. Place in oven for about 1 hour to 1 1/2 hours, then turn off the oven and leave them in oven until it has cooled down, then transfer to a wire tray to get cold.
  6. Fill with whipped cream and fresh fruit and serve.