- 16
Ingredients
- 1 egg white, at room temperature
- 2 tablespoons sugar
- 1 cup heavy cream
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.