Meringues

Directions

1. 1
   Whip whites until foamy.
2. 2
   Gradually add sugar and whip until very, very stiff, about 5 minutes.
3. 3
   On low speed gradually add powdered sugar and whip 10 seconds.
4. 4
   Do not over mix!
5. 5
   With a large star tip pipe onto a parchment paper lined sheet pan either finger shapes or round rosettes.
6. 6
   Let dry overnight over a hot oven or place in a 200 degree oven for 4 hours.
7. 7
   Whip cream with sugar until stiff.
8. 8
   Pipe whipped cream on finger shaped meringue and top with another finger to form a sandwich.
9. 9
   Tuck sliced fruit and mint leaves into cream laying meringue on its side.
10. 10
    For rosette meringues, pipe cream on top an place fruit and mint leaves on cream.