Meringues - cooking recipe

Ingredients

4 egg whites
Pinch of salt
1/2 c. sugar
1/2 c. superfine sugar
1 1/4 c. heavy cream, whipped lightly

Preparation

Line 3 cookie sheets with a few sheets of baking parchment. In a large, clean bowl, whisk egg whites and salt until they are stiff, using an electric mixer.
You should be able to turn the bowl upside down without any movement of the egg whites. Carefully beat the sugar into the egg white mixture a little at a time.
The meringue should start to look glossy at this stage. Sprinkle superfine sugar, a little at a time, and continue beating until all the sugar has been incorporated and the meringue is thick, white and stands in tall peaks.
Transfer it to a pastry bag fitted with a 3/4-inch star tip.
Pipe about 26 small whirls onto prepared cookie sheets.
Bake in a preheated oven at 250\u00b0 F. for about 1 1/2 hours or until pale golden in color and can be easily lifted off the paper.
Let the meringues cool in the turned-off oven overnight.
Just before serving, sandwich 2 together with the whipped heavy cream and arrange on plate.
Makes 13.