Preheat the oven to 75ºC, conventional oven.

Prepare a baking tray with baking paper. Turn the baking paper upside down and draw 6 x 7 cm circles. Turn the baking paper over so the pencil doesn’t touch the meringue.

In a mixing bowl of your stand mixer, add the egg whites and granulated sugar. Place the bowl over a pot of simmering water, making sure the water does not touch the bowl. Use the whisk attachment to your mixer, to constantly stir around the mixture, until the sugar granules have melted together with the egg whites.

Then take it off the heat and place it in your stand mixer, and immediately set it on high speed. Let it mix for 5-6 min until the bowl feels room temperature and the meringue creates stiff peaks.

Add the meringue to a piping bag with a round piping tip, e.g. Wilton 1A. First pipe a 7 cm spiral and then pipe small dollops around spiral to create a flower design. You can also make any other design you’d wish.

Bake for 2 hours. Once done, turn off the oven and leave it in the oven until completely cool down (about 2 hours) or overnight. It is also best stored in a dry environment like an oven.

Preheat the oven at 175ºC.

Cut the strawberries in half and in a bowl toss them with the granulated sugar, vanilla extract and cornstarch. Add it to a baking tray lined with baking paper and bake them for 25 min.

Half way though the baking, give them a gently fold and continue baking.

Once baked, let them cool down for a little bit. These can be serve either luke warm or cold.

Whisk all the ingredients together until the whipped cream creates stiff peaks.

Spread the chantilly cream on the meringue nests and divide the baked strawberries.

Best enjoyed right away.