Pre heat the oven to 140'C
Line 2 flat baking trays with baking parchment.
Using an electric whisk, whisk together the egg whites. When they become white in colour and fluffy, begin to add the sugar one spoon at a time. When all the sugar has been incorporated stop whisking.
Cut a 5cm section from the end of the piping bag and pipe your desired shape onto the baking sheet.
Place the meringues in the oven for 35 minutes until crisp, dry and easy to lift of the sheet. Turn over and allow to cool.
Whisk together the double cream with the icing sugar until it forms soft peaks (not too stiff)
Hull the berries and cut into quarters, pick the leaves from the mint and finely slice, mix with the berries.
Put the Chambord, water and sugar into a pan and bring to the boil, while it comes to the boil dice the berries, add to the pan and cook until it thickens enough to coat the back of a spoon. Cool in a fridge till needed.
Finish the dish by breaking the meringues, mixing them together with the whipped cream, coulis and berries, serve in a tall glass with a dash more Chambord on top.
«If you are in a hurry you can also buy pre-made meringues and they will make the perfect dessert fix!»