Meringue Baskets

These are to go with Chantilly cream and fresh strawberries.

I always used to make them with the star nozzle and they looked perfect. But once, a few years ago a lady asked me if I had made them myself. When I said yes she didn't believe me. I went out into the restaurant to speak to her and explained how I make them and she just wouldn't have it. So ever since then I make them like this. They don't look perfect but they still taste excellent. I use equal amounts of egg white, caster sugar and icing sugar to get a nice smooth finish to them.

Off to Spain tomorrow morning so the next few days will be back blipped again.