Cream-iced meringues should be made much smaller than the ordinary Meringues — about the size of a bird’s egg. Proceed as above, and fill with stiff, whipped cream, taking great care when filling that none of the cream shall ooze from between the two halves of the Meringues after they have been stuck together. If it should, wipe it off very carefully. When well filled, hold each Meringue separately on a silver fork, and dip them all over in Transparent Icing and let them dry. These Meringues are delicious desserts.