Meringen Shells – Meringues

A great cake recipe for any occasion:

Whip the egg whites until semi-stiff, then gradually add the sugar mixed with vanilla sugar and whip until the quantity can be cut.

From the quantity of meringue, cut out even dumplings (12 to 14) with 2 tbsp. and place them on a hot baking tray lined with paper or, if desired, squirt the quantity onto the paper using a piping bag and a star-shaped nozzle. Preheat the oven to 150 °C, but turn it down to 80 °C while baking. Bake the meringue shells until golden brown.

Place the paper on the damp table and release the meringues. Before serving, place a large tablespoon of whipped cream between each 2 shells.

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