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Meringue Cream's

Published Sunday, 30 August, 2009 by lauren




  • 4 Egg whites
  • a pinch of salt
  • 125g Caster suger
  • 125g granulated suger
  • 300ml double cream whipped lightly to serve.


1.Line 3 large baking trays with grease proof paper.

2.Whisk the egg whites and salt together in a large bowl until stiff using an electric whisk.

3.Whisk the granulated sugar a little at a time;the meringue should start to look glossay now.

4.Whisk in the caster suger a little at a time whisking well after each addition until

light and glossay.

5.Transfer the merinugue mixture into a piping bag fitted with a 2cm star nozzle.

6.Pipe out 26 small swirlls onto the prepared baking trays.

7.Bake in a preheated oven,120C/250F/or gas mark a half cook for an hour and a half.

8.leave in the oven to cool over night.

9.Just before serving sandwitch the meringue swirls together in pairs with the cream and arrange on a serving plate.

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