fluff n stuff

Fluff 'n Stuff

Ingredients

1 Sable recipe

Meringue Lids;
4 egg whites (room temp)
1 1/3 C fine white sugar
Sliced almonds

Cream Filling;
1 C whipping cream
1/2 t nescafe ( instant coffee powder )
3 t white sugar

powdered sugar

Instructions

Prepare Sables cutting each circle 1 serving size. These are the base for Fluff 'n Stuff.

Prepare meringue lids by whipping 4 egg whites until peaks are stiff adding sugar when the peaks start to stiffen. Make sure the sugar is well dissolved by pinching some of the meringue and rubbing fingers together. If it's gritty the sugar is not dissolved. Pipe onto parchment paper making sure the lids are the same size as the base Sables. Bake at 250 F ( 120 C ) for 1 hour. Let the lids totally cool before trying to remove them from the parchment paper.

While the meringue lids are cooling whip the whipping cream, sugar and nescafe powder until stiff. Dust the Sable with powdered sugar. Pipe the whipped cream onto the Sable generously, top with meringue lid and dust with more powdered sugar. Serve on the same day. These tend to get soggy after 6 hours.

NOTE; To DIE for!!!