Redcurrant & Brandy Cream Meringues

1. Using a whisk or food mixer, whisk the egg whites until light and fluffy.
2. Then continue to whisk whilst slowly adding the sugar, until stiff white peaks are formed.
3. Fold the redcurrants into the meringue mixture, then place some greaseproof paper onto a baking tray.
4. Scoop out 8 balls from the meringue mixture onto the greaseproof paper then cook in the oven on 130c for 35-50 minutes, or until golden brown. They should sound hollow when tapped on the bottom.
5. Once cooked, leave the meringues to cool on the baking tray.
6. Meanwhile, whisk the cream until thick then fold in the brandy. Stir in enough nutmeg and cinnamon to flavour, being sure to taste-test as you go.
7. When the meringues have cooled, spread brandy cream between two pieces of meringue per dessert, serve and enjoy.

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