*Gradually adding the sugar ensures that you do not destroy the aeration of the whites that you have achieved through whisking, keeping them light and fluffy.
*I made small meringue nests, my star nozzle was ½ cm. If you’re making larger nests you may want to use a larger piping nozzle.
*It is not necessary to pipe the meringue. Just spoon the meringue onto a baking tray. Use a teaspoon to make an indent in the centre.
*Australian whipping/thickened creams contain 35% milk fat.
*Do not over-whip the cream or you will end up with butter.
* I have not added sugar to the cream as I feel the meringues are sufficiently sweet.