Meringues

Leave egg whites in a bowl at room temperature for 20 minutes.
Sprinkle cream of tartar over and beat until stiff patterns are left by the beaters when lifted.
Add 210 g castor sugar, 15 ml at a time and beating after each addition, until mixture is smooth and sugar is completely absorbed.
Add remaining castor sugar at once and fold in with a rubber scraper. Do not beat.
Line baking sheets with waxed paper. Place heaped tablespoonfuls of mixture on paper and bake at 110 ºC for 1 1/2 hours.
Remove from waxed paper while still warm, or meringues will stick.
To serve, sandwich together with a thick layer of whipped cream and decorate with blanched almonds.