4 egg whites
1 1/2 cup sugar
1 tsp baking powder
1/2 cup chocolate chips
This will make enough for two layers. The cake tins should be about 23 cm/9 inches across.
Eggs should be at room temperature. Whip the egg whites (you can use the yolks to make ice cream) until they are stiff and form peaks. Add the sugar in small doses, whipping well in-between. Whip until the dough is stiff and then fold in the chocolate chips.
Line the cake tins with baking paper and lightly grease the paper. Divide the dough between the tins and level the top.
Bake at 100 C/212 F, for 1 1/2 to 2 hours. When the baking time is over, let the cakes cool with the oven.
1 cup whipping cream (unwhipped)
1 can strawberries in syrup or equivalent in fresh strawberries.
Whip the cream until it is stiff and forms peaks. Drain the strawberries and pat dry. Mash the strawberries with a spoon, and fold into the whipped cream. Put the strawberry cream between the meringue layers and cool for 4-6 hours before serving (the meringue has to soften a bit – it’s even better if it can stand overnight).
Bananas make an equally good filling.
Some cooks will pour some of the syrup from the strawberries into the merengue before adding the cream. This will give a richer strawberry taste and make the cake soften up faster.