2 egg whites
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
method
1. Line two baking sheets with non-stick baking paper.
2. Whisk the egg whites until stiff. Add the caster sugar a 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. Bake in the oven at 110°C (225°F) mark 1/4 for about 2-3 hours, changing the position of the trays half way through the cooking. Cool on a wire rack.
4. Whip the fresh cream until stiff and use to sandwich together the meringue shells.
2. Whisk the egg whites until stiff. Add the caster sugar a 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. Bake in the oven at 110°C (225°F) mark 1/4 for about 2-3 hours, changing the position of the trays half way through the cooking. Cool on a wire rack.
4. Whip the fresh cream until stiff and use to sandwich together the meringue shells.
serving amount
serves 5 - 6
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