MERINGUE DROPS

By BobD

Ingredients

• 1 egg white, at room temperature
• 2 tablespoons sugar
• 1 cup heavy cream

Details

Servings 16
Adapted from lidiasitaly.com

Preparation

Step 1

Preheat the oven to 150° F or the lowest setting. Line two baking sheets with parchment paper.

Beat the egg white in a small bowl with a wire whisk until foamy. Continue beating, adding the sugar gradually, until the meringue holds stiff peaks when the whisk is lifted. Spoon the meringue into a pastry bag fitted with a star tip and pipe onto the prepared baking sheet in ¾-inch rounds. Bake until the meringues are completely, about 1½ hours. Cool completely.

Pour the cream into a small, chilled bow. Beat with a wire whisk or electric mixer until the cream holds stiff peaks. Spoon about 1 tablespoon of the whipped cream onto the flat side of one of the meringues. Press the flat side of a second meringue gently onto the cream to make a meringue sandwich. Repeat with the remaining meringues and cream. Chill the meringue drops in the refrigerator one hour before serving.