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Cream Meringues

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“The secret of these melt in the mouth meringues, sandwiched with fresh cream, is to let them ‘dry out’ rather than bake, in a very slow oven.”
2hrs 10mins

Ingredients Nutrition

  • 2 egg whites
  • 125 g caster sugar (fine)
  • 150 ml double cream (heavy)


  1. Line a couple of baking sheets with parchment or non-stick baking paper.
  2. Whisk the egg whites until stiff, add the sugar, 1 tablespoon at a time, whisking well for about 1 minute after each addition.
  3. Pipe or spoon 10-12 rounds or oblongs of the meringue on to the non-stick paper.
  4. Bake in the oven at 110ºC (225º F) for about 2-3 hours, changing the position of the trays half way through the cooking, don’t let them become very brown. Cool on a wire rack.
  5. Whip the fresh cream until stiff and use to sandwich the meringue shells together.

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