Recipes+
Ingredients
Method
1.Using an electric mixer, beat egg whites in a clean, dry small bowl until frothy. Gradually add 2 heaped tablespoons of sifted icing sugar, beating well after each addition. until thick.
2.Place meringue nest on a large plate. Fill with a generous quantity of icing: place an ice-cream cone, wide-end down, into meringue nest (cone will stand upright in nest). Spread a little icing over tip of cone, then top with another cone.
3.Continue stacking cones to create a 30cm tower. Reserve 1/4 cup remaining icing. Spread remainder over cones, making coverage thicker at the base and tapering towards the top.
4.Using a little reserved icing to help secure meringues in place if necessary, press small meringues gently onto meringue nest, starting at the base. Using tweezers, place cachous between meringues to decorate. Set.
Small meringues are usually kept in the bread and cake aisles. If not, try a cake shop or bakery. You need 93 meringues.
Note
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