Cream Filled Vanilla Meringues
|Sugar||1 Scant Cup|
Line a baking sheet with baking parchment paper.
Beat the egg whites until they are stiff, then very gradually add the sugar, beating continuously, until very stiff and glossy.
Fill a pastry bag with the mixture, and using a wide star tube, pipe meringues about 1 1/2 inches in diameter onto the prepared baking sheet.
Bake in a preheated 225° oven for 2 1/2-3 hours.
Cool on a wire rack.