Cream Meringues

From Cherrapeño

3 egg whites
150 g caster sugar
150 ml double cream

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 110ºC (225º 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.