3 medium (US large) egg whites, at room temperature
175g/6oz/¾ cup caster (superfine) sugar
200ml/7fl oz/¾ cup double (heavy) cream, whipped
1 Preheat the oven to 110°C/225°F/Gas ¼. Line two baking sheets with parchment paper.
2 Put the egg whites in a clean, grease-free bowl and beat with an electric whisk until they form stiff peaks. Gradually add the sugar, a tablespoonful at a time, beating well after each addition. Beat until the meringue is very stiff and glossy.
3 Using two large spoons, shape the meringue into 12 rounds, spacing them well apart on the lined baking sheets.
4 Bake in the oven for 2–3 hours until the meringues are dried out but still pale. Carefully peel them off the paper and cool on a wire rack.
5 Sandwich the meringues together with cream and serve.