MERINGUES

Makes four meringues per egg. Delicious with whipped cream!

1 egg white
4 tablespoons sugar
whipped cream, no sugar added

Beat the whites until really stiff. Fold in sugar. Spoon onto waxed paper or baking parchment. They swell by two times when cooked so use a soup spoon, not a serving spoon. Put in at 250°F for five minutes then turn down to 200°F. Cook for about two hours. They just dry out in the oven.When cooked right, they have a beautiful crust on the outside but they stay gooey in the middle.

When cool, remove the meringues from the paper.

To serve, turn merigues upside down and put a spoonful of whipped cream on the flat bottom. Eat with your hands.