Method

Whisk the egg whites with an electric mixer until it begins to foam. Now, gradually add the caster sugar and beat until the meringues a white, stiff and glossy.

Poach quenelles of egg whites in simmering water or milk for 3-5 minutes or until firm. Place on a clean tea towel to dry.

To serve fill shallow ramekins with the coulis and place a meringue on top.

Surround with strawberries, sprinkle with pistachios and serve