Lots of people are apprehensive about making meringues, but this recipe makes it easy. It needs practically no skill to make, because you just add the icing sugar in with the egg whites at the beginning, so you don’t have to worry about your ‘folding in technique. This meringue cooks faster and is baked at a higher temperature than ordinary Swiss meringue. It is also tremendously versatile because it can be piped or spread into any shape you like: heart shapes, rectangles, squares, numbers, e.g. 21, or letters, not to speak of various kinds of rosettes and twirls.
Put the egg whites and all the icing sugar into a spotlessly clean and dry bowl and whisk until the mixture forms stiff peaks; this can take 8–10 minutes in an electric mixer. You can whisk it by hand but it takes quite a long time; even a handheld mixer will speed up the operation. Divide the mixture between the 2 circles and spread evenly with a palette knife, making sure it’s not too thin at the edges.
© 2001 Darina Allen. All rights reserved.