Cream Meringues

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: 2 hrs 10 mins
• 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.