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 matters a lot.
Put the meringue mixture into a piping bag with a number 5 rosette nozzle. Pipe a few blobs on to each circle and spread thinly with a palette knife. The meringue should not be more than ½cm thick. Then carefully pipe a wall of meringue rosettes around the edge of each circle.
© 2001 Darina Allen. All rights reserved.