I wanted to create my own special Jubilee cakes and decided on crowns. As dollops of meringue tend to have a peak at the top, I felt they were ideal to decorate and also very summery too.
Pre-heat oven to 120 degrees
Whisk the egg whites in a clean, dry bowl until they form soft peaks
Add the sugar, a little at a time and continue whisking until the mixture gets thicker and glossy.
Line a baking tray with greaseproof paper
Spoon dollops of the mixture onto the tray to make roughly 12 crowns. Make sure you leave spaces between each one.
Let the crowns dry out in the oven for about 1.5 hours, then turn the oven off and remove when they are cold.
When meringues are cold, whip the cream until stiff.
Pipe cream just above the base of the meringue and to make 4 vertical lines meeting at the tip.
Add sugar balls and stand back and admire!
Eggs must be at room temperature and bowl must be clean and dry for meringues to whisk correctly.
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