Ingredients

Steps

• Preheat the oven to 100°C and line a baking tray with parchment paper.
• Whisk egg whites in a clean glass bowl until soft peaks form.
• Add caster sugar gradually while whisking until the mixture is glossy and stiff.
• Transfer one third of the meringue mixture into a piping bag.
• Fold raspberries into remaining meringue and place eight 7.5cm wide spoonfuls onto the tray.
• Pipe four long neck and head shapes and bake for 90 minutes before cooling.
• Whisk double cream with vanilla seeds until stiff and fold in diced strawberries.
• Sandwich meringue wings together with strawberry cream and attach the necks to serve.