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Homemade Cream Meringues Homemade Cream Meringues
Historians of cookery say that meringues were invented in 1720 by a Swiss pastry-cook called Gasparini. They have been a popular sweet for royalty for centuries and legend has it that Marie-Antoinette, the doomed queen of France, used to make them herself. The secret of these delicious melt-in-the-mouth meringues,sandwiched lavishly with fresh cream, is to let them "dry out" rather than bake, in very slow oven.
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CREAM MERINGUES 2 egg whites 125g (4 oz) caster sugar 150 ml (5 fl oz)fresh double cream 1. Line two baking sheets with non-syick baking paper.
2. Whisk the egg whites intil stiff. Add the caster sugar a 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. Bake in the oven at 11 deg C(225degF)for about 2-3 hours, changing the position of the tray half way through the cooking. Cool on a wire rack.
4. Whip the fresh cream until stiff and use to sandwich together the meringue shells.
serves 5-6
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