Spiced almond meringue cookies

Method

Place the sherry and vanilla pod in a small pan and heat gently until just coming to a simmer. Add the strawberries and set aside to steep for a few hours at room temperature. Stir in a little caster sugar if the strawberries are not sweet enough for your liking.

Preheat the oven to 180C/gas 4. Lightly whisk the egg white until frothy and stir in the almonds, sugar and nutmeg. With your hands, break off about 16 small balls and flatten slightly into 2 cm rounds. Place on a non-stick baking sheet and push an almond into each biscuit. Bake for 10-12 minutes, until lightly coloured. Remove the cookies from the oven, leave on the tray for a minute, and transfer to a wire rack to cool completely.

To serve, place scoops of ice cream or cream in a serving dish and surround with the sherry-steeped strawberries. Drizzle over the juices and accompany with freshly-baked cookies. Serve straight away.