Published Sunday, 30 August, 2009 by lauren
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.
Ditch the meat but still spice up the night!!