Meringues

Directions

1. 1
   Line 3 cookie sheets with a few sheets of baking parchment. In a large, clean bowl, whisk egg whites and salt until they are stiff, using an electric mixer.
2. 2
   You should be able to turn the bowl upside down without any movement of the egg whites. Carefully beat the sugar into the egg white mixture a little at a time.
3. 3
   The meringue should start to look glossy at this stage. Sprinkle superfine sugar, a little at a time, and continue beating until all the sugar has been incorporated and the meringue is thick, white and stands in tall peaks.
4. 4
   Transfer it to a pastry bag fitted with a 3/4-inch star tip.
5. 5
   Pipe about 26 small whirls onto prepared cookie sheets.
6. 6
   Bake in a preheated oven at 250° F. for about 1 1/2 hours or until pale golden in color and can be easily lifted off the paper.
7. 7
   Let the meringues cool in the turned-off oven overnight.
8. 8
   Just before serving, sandwich 2 together with the whipped heavy cream and arrange on plate.
9. 9
   Makes 13.