|Castor sugar||4 Ounce|
|Sweetened and flavored cream||1⁄4 Pint|
Place egg whites and salt in a clean dry bowl and whisk until whites stand up in points.
Beat in 2-3 teasp of sugar, then lightly fold in remainder.
Using a bag and plain vegetable pipe, force the mixture in shell shapes on to grease-proof paper on a baking-sheet.
Alternatively, use 2 dessertsp. to shape oval meringues, dip the spoons in cold water.
Dredge with castor sugar and bake in a very cool oven (265° F., Gas 1/2).
When meringues are firm, loosen from paper and press-in the soft centre; return to oven till dry and crisp.
When cool, sandwich 2 meringue shells together with whipped cream.
Decorate with glace cherries and angelica.