There just as meringues should be – as light as air and at the same time crisp and melt in the mouth.
- 4 egg whites
- Pinch salt
- 125 g/4¹/2 oz/¹/2 cup granulated sugar
- 125 g/4¹/2 oz/¹/2 cup caster (superfine) sugar
- 300 ml/¹/2 pint/1¹/4 cups double (heavy) cream, whipped lightly
Line 3 baking trays (cookie sheets) with sheets of baking parchment.
In a large clean bowl, whisk together the egg whites and salt until they are stiff, using an electric hand held whisk or a balloon whisk. (You should be able to turn the bowl upside down without any movement from the egg whites.)
Whisk in the granulated sugar a little at a time; the meringue should start to look glossy at this stage.
Sprinkle in the caster (superfine) sugar a little at a time and continue whisking until all the sugar has incorporated and the meringue is thick, white stands in tall peaks.
Transfer the meringue mixture to a piping (pastry) bag fitted with a 2 cm /³/4 inch star nozzle (tip).
Bake in preheated oven 120°C/250°F/Gas Mark ¹/2, for 1¹/2 hours or until the meringues are pale golden in colour and can be easily lifted of the paper. Leave them to cool in the turned off oven overnight.
Just before serving sandwich the meringues together in pairs with the cream and arrange on a serving plate.
Variation:For a finer texture, replace the granulated sugar with caster (superfine) sugar.
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