Meringues with Strawberry Cream

Beat the egg whites using an electric mixer. When it starts to stiffen, add the granulated sugar all at once and continue beating until the mixture is dense and shiny. Then sift in the powdered sugar, folding gently upwards with a spatula, moving from bottom to top. Spoon out 12 tufts of this mixture onto a baking tray lined with parchment paper (using a pastry bag if desired) and bake at 175°F for 3-4 hours. 

Blend the strawberries in a blender or food processor, then strain. Whip the cream and incorporate the strawberries. Top the meringues with a spoonful of strawberry cream and garnish with flowers.