Meringues should be creamy in colour, not ice white, or they look as though they were bought from a shop. They store well in an airtight tin or plastic container.
What you need:
- 3 egg whites
- 175 gram caster sugar
- 300 ml whipping cream (whipped)
- icing sugar for dusting
Tin needed: 2 baking trays.
1: Line 2 baking trays with non-stick baking parchment. Pre-heat the oven to 120ºC. Put the egg whites in a large mixing bowl and whisk on high speed with an electric whisk untill stiff but not dry.
2: Add the caster sugar, one teaspoonfull at a time, whisking well after each addition, still on high speed, until all the sugar has been added. The meringue should be stiff and glossy.
3: Fit a 1cm plain nozzle into a large mylon piping bag and stand, nozzle down, in a large measuring jug. Fold down the top of the piping bag and spoon the meringue into the bag. Squeeze the meringue mixture towards the nozzle and twist the top of the piping bag to seal. Pipe the meringue into about 18 shells on the prepared baking trays – squeeze the piping bag so that you get a base of meringue about 5cm in diameter, then lift the bag slightly to form a smaller circle and then finally a smaller circle on top. This is easier to do then if sounds. 🙂
4: Bake the meringue for about 1-1½ hours, until they are a creamy colour and can be lifted easily from the paper without sticking. Turn off the oven, leave the door ajar and leave the meringues in the oven until cold.
5: To serve, sandwich the meringues together in pairs with the whipped cream and pile them up on a serving plate. Dust with icing sugar if liked. You can always eat the meringue also without the whipped cream.