Merengues

Instructions

1. Preheat the oven to 110 °C and line a tray with parchment.
2. Whisk the whites with a pinch of salt and the cream of tartar until they form soft peaks.
3. Add the caster sugar one spoonful at a time while continuing to whisk, until you have a glossy, firm mixture.
4. Add the vanilla and whisk for another 30 seconds.
5. Pipe or spoon small shells onto the tray, spaced 3 cm apart.
6. Bake for 90 minutes, then turn off the oven and let the meringues cool inside with the door ajar.
7. Whisk the chilled cream with the icing sugar until you have a firm whipped cream.
8. Fill the shells with cream and sandwich them in pairs just before serving.