Meringue Chantilly

A dessert that literally melts in your mouth, Meringue Chantilly (mair-ang shahn-tee-yee) is remarkably easy to make. If you want your meringues to be snow white, set the oven to its coolest setting and leave the meringues to dry out for

8 hours or overnight.

6 oz. Meringue Suisse

15 fl. oz. Creme Chantilly

Preheat the oven to very cool 250°F (Gas Mark 1/2, 130°C). Line two large baking sheets with non-stick silicone paper.

Fill a forcing bag, fitted with a plain nozzle, with the meringue mixture. Pipe sixteen meringue shells on to the baking sheets. Alternatively, use two large spoons to shape the meringue shells.

Place the baking sheets in the centre of the oven and bake for 1| hours or until the meringues are crisp on the outside and slightly sticky on the inside, and a pale beige in colour. If the meringues begin to brown too much and too early, open the door of the oven. Halfway through the baking time, reverse the baking sheets so that the one that was on the bottom is on top.

Remove the baking sheets from the oven. With a table or palette knife, turn the meringues over. With your fingertip, gently press the undersides of the meringues to form a small pocket.

Return the baking sheets to the oven and bake for a further 30 minutes.

Remove the baking sheets from the oven and allow the meringues to cool for 5 minutes. Using a palette or table knife, carefully transfer the meringues to a wire rack to cool completely.

When the meringues are cool, sandwich them together with the Creme Chantilly and serve immediately.