- 125g caster sugar
- 100g icing sugar
- 4 large egg whites
- 450ml double cream
- ½ 2g pack Home2Bake Edible Glitter Flakes (optional)
Pre-heat the oven to 140C/120C Fan/Gas 1. Line two baking trays with sheets of baking paper.
Mix the sugars together. In a clean bowl, whisk the egg whites until they form stiff glossy peaks, then whisk in the sugars, 1 tbsp at a time, whisking after each addition until stiff again.
Put teaspoons of the mixture on to the trays to make 32 mini meringues. Bake in the oven for 1 hour or until they can easily be lifted off the paper. Leave on a wire rack to cool.
Whip the cream until it just holds its shape and use to sandwich the meringues together. Assemble into a pyramid and sprinkle with glitter flakes if you wish.