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1
Preheat the oven to 150 F, or the lowest setting possible.
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2
Line two baking sheets with parchment paper.
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3
Beat the egg white in a small bowl with a wire whisk until foamy.
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4
As you continue beating, add the sugar gradually, until the meringue holds stiff and glossy peaks when the whisk is lifted from them.
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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.
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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.)
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7
Bake until the meringues are completely dry and very light, about 2 1/2 hours.
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8
Cool completely.
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9
Pour the cream into a small, chilled bowl.
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10
Beat with a wire whisk or an electric mixer until the cream holds stiff peaks.
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11
Spoon about 1 teaspoon of the whipped cream onto the flat side of one of the meringues.
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12
Press the flat side of a second meringue gently onto the cream to make a meringue sandwich.
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13
Repeat with the remaining meringues and cream.
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14
Chill the meringue drops on a serving plate in the refrigerator 1 hour before serving.
