-
Line two baking (cookie) sheets with non-stick
baking parchment. Put the egg whites in a large bowl
preferably stainless steel).
-
Whisk until so stiff
that the bowl can be held upside down without the
egg whites slipping out. Add half the caster sugar
and whisk again until stiff and glossy. Lightly fold
in the remainder with a metal spoon.
-
Take out 15
ml/1 tbsp quantities of the mixture and gently
work the top of the mixture against the side of the
bowl to smooth the surface.
-
Use a second spoon to
scoop the meringue gently out of the first spoon on
to the baking sheet. Repeat until you have 18 shells
(nine on each sheet).
-
Dry out in the oven at
110°C/225°F/gas
mark 1/4 for about
2 hours or until they are crisp and turning a very
pale biscuit color.
-
Lightly press the flat base of
each meringue to create a small hollow, then replace
on the baking sheets, hollowed sides up.
-
Return to
the oven for a further 20-30 minutes until
completely dry. Transfer to a wire rack to cool.
Whip the cream with the icing sugar and vanilla
essence until peaking.
-
Use a teaspoon to fill the
hollows in the meringues with the sweetened cream,
then sandwich them together in pairs.
-
Serve within
two hours of filling. The unfilled meringues can be
stored in an airtight container for up to 10 days.
Desserts
Recipes - Meringue Shells Chantilly Recipe