Meringues

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 250u00b0 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.