Method

Whip 4–5 egg whites and fold in ½ lb sugar. Divide the meringue in half, spread each half smoothly on a quarter sheet of paper, making it ½–2 fingers thick, and bake for several hours to dry out completely.

Whip ¾ glass thick cream, add lb sugar and a little vanilla, and spread over 1 layer. Cover with the other layer, cut with a very sharp knife into 12–14 pieces, and serve.

*In France these are called Meringues Chantilly.

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