To prepare the ingredients for the recipe. Strawberries to thaw at room temperature.

Gelatin soak in the juice to swell. Beat the whites with sugar as for meringue. (A yolks to use. If you bake and want your cupcake was rich yellow color, salt, 1-2 egg yolks and put away for the night, having covered them. The next day, add the yolks to the dough and your cupcake will be yellow-orange). The strawberries through a sieve and add 1 tsp of sugar. Enter the strawberry puree into the whites and beat again. Gelatin to dissolve in a water bath (do not boil!), cool to lukewarm and beat with proteins.

Spread out in molds and chill in refrigerator until firm.

Dessert is ready!