Cream Meringues

Directions

1. 1
   Line a couple of baking sheets with parchment or non-stick baking paper.
2. 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. 3
   Pipe or spoon 10-12 rounds or oblongs of the meringue on to the non-stick paper.
4. 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. 5
   Cool on a wire rack.
6. 6
   Whip the fresh cream until stiff and use to sandwich the meringue shells together.