Meringue Drops

Directions

1. 1
   Preheat the oven to 150 F, or the lowest setting possible.
2. 2
   Line two baking sheets with parchment paper.
3. 3
   Beat the egg white in a small bowl with a wire whisk until foamy.
4. 4
   As you continue beating, add the sugar gradually, until the meringue holds stiff and glossy peaks when the whisk is lifted from them.
5. 5
   Spoon the meringue into a pastry bag fitted with a star tip and pipe onto the prepared baking sheet to form 3/4-inch rounds.
6. 6
   (If you dont have a pastry bag, drop the beaten whites by the slightly rounded teaspoonful, keeping the little mounds as high as possible.)
7. 7
   Bake until the meringues are completely dry and very light, about 2 1/2 hours.
8. 8
   Cool completely.
9. 9
   Pour the cream into a small, chilled bowl.
10. 10
    Beat with a wire whisk or an electric mixer until the cream holds stiff peaks.
11. 11
    Spoon about 1 teaspoon of the whipped cream onto the flat side of one of the meringues.
12. 12
    Press the flat side of a second meringue gently onto the cream to make a meringue sandwich.
13. 13
    Repeat with the remaining meringues and cream.
14. 14
    Chill the meringue drops on a serving plate in the refrigerator 1 hour before serving.