Ingredients:
2 egg whites
125 g caster sugar ( fine)
150 ml double cream ( heavy)
Directions:
Line a couple of baking sheets with parchment or non-stick baking paper.
Whisk the egg whites until stiff, add the sugar, 1 tablespoon at a time, whisking well for about 1 minute after each addition.
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) 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.
Whip the fresh cream until stiff and use to sandwich the meringue shells together.
Servings: 4
Time preparation: 10 min.
Time total: 130 min.