Cream Meringues

Submitted by Nic2371

"The secret of these melt in the mouth meringues, sandwiched with fresh cream, is to let them ‘dry out’ rather than bake, in a very slow oven."

 

• Ready In: 2hrs 10mins
• Ingredients: 3
• Serves: 4

ingredients

• 2 egg whites
• 125 g caster sugar (fine)
• 150 ml double cream (heavy)

directions

1. Line a couple of baking sheets with parchment or non-stick baking paper.
2. Whisk the egg whites until stiff, add the sugar, 1 tablespoon at a time, whisking well for about 1 minute after each addition.
3. Pipe or spoon 10-12 rounds or oblongs of the meringue on to the non-stick paper.
4. Bake in the oven at 110ºC (225º F) for about 2-3 hours, changing the position of the trays half way through the cooking, don’t let them become very brown. Cool on a wire rack.
5. Whip the fresh cream until stiff and use to sandwich the meringue shells together.

Reviews

[ltdsaloon16r]

I have made a lot of pavlovas in my time but never any meringues. These are just divine and so impressive for a dessert with so few ingredients. I saw the pic a few weeks ago and new I had to try it..great recipe, thanks for sharing.