Meringues are very quick and easy to make. Ideal for an afternoon tea party. Can be served with fresh fruit and additional cream!
Preparation time 10 minutes
Cooking time 1 hour 30 minutes
- 4 egg whites
- 9oz (250g) castor sugar
- ½ pint (290ml) double cream
Pre-heat oven to gas mark 1 (250F 120C)
Line 2 large baking trays with grease proof paper. Whisk the egg whites together in a large clean bowl until stiff using a hand whisk. You should be able to turn the bowl upside down and the mixture does not fall out. Whisk in the sugar a little at a time, the meringue should start to look glossy. Continue whisking until the sugar has been used up and the meringue is thick white and stands in tall peaks.
Transfer the mixture into a piping bag using the largest star shaped nozzle. Pipe about 24 small whirls onto the baking sheet. Bake in the centre of the oven for 1 hour 30 minutes, or until pale golden in colour. If possible leave the meringues in the oven to cool over night in the turned off oven.
Sandwich together with the cream before serving.