Meringhe con la panna (with orange)

Meringue with whipped cream: two piedmontese meringue cookies stuck together with whipped cream.

This recipe is great for learning how to pipe without being too resource intensive: all you need is 3 egg whites, 3 cups of powdered sugar, and some whipped cream. I made the whipped cream with some orange juice and zest, but you could exclude the orange, or even just use canned whipped cream.

Whip the egg whites to a very stiff, glossy peak, and gradually pour in your sugar. I did mine a spoonful at a time, just to give you an idea of how slow to do it. 

Preheat your oven to 250° f. Butter and flour a baking tray or silpat. 

Pipe your meringue onto the tray with a plain tip in 2 inch mounds, atleast an inch apart. You can make them smaller if you would like, but i wouldnt make them bigger or the middles wont cook and they will taste like powdered sugar Place in oven, bake for 25-30 minutes, or until the hard but still white top doesnt slide around when you place your finger on top and wiggle it.

Some may burst open

Some may come out really nice

You can whip half a cup of heavy cream and fold in the juice of half an orange and the zest of an eighth of the same orange. 

ALWAYS ZEST BEFORE YOU JUICE!

Now, loosen the coolies from the tray and let the meringue cool completely to room temp. And scoop a spoonful of cream onto one cookie, then squish another similarly sized cookie on top of the first. Or just eat them. I did a combination of both. 

Have fun cooking, and enjoy your cookies!