Heat the oven to 200F, 100C, gas 1/4 and line two baking sheets with silicone paper.

Put the egg whites in a large bowl and whisk until they form soft peaks. Add the sugar, a teaspoonful at a time, whisking well after each addition, until all the sugar has been added.

Using two dessertspoons, spoon the meringue out onto the baking sheets, putting 12 meringues on each tray.

Bake in the oven for 3-4 hours until the meringues are firm and dry and will lift easily from the paper. The meringues should be pale off white.

Whisk the cream until it is thick and use it to sandwich the meringues together.