Cream Meringues

• 2 egg whites
• 125 g caster sugar (fine)
• 150 ml double cream (heavy)

1. Line a couple of baking sheets with parchment or non-stick baking paper.
2. Whisk the egg whites until stiff, add the sugar, 1 tablespoon at a time, whisking well for about 1 minute after each addition.
3. Pipe or spoon 10-12 rounds or oblongs of the meringue on to the non-stick paper.
4. Bake in the oven at 110 degrees C (225 degrees F) for about 2-3 hours, changing the position of the trays half way through the cooking, dont let them become very brown.
5. Cool on a wire rack.
6. Whip the fresh cream until stiff and use to sandwich the meringue shells together.

egg whites, caster sugar, cream

Taken from www.food.com/recipe/cream-meringues-122793 (may not work)