Method

• 1.
  Preheat the oven to 120°C. Line a large baking tray with baking paper.
• 2.
  Beat eggwhites in an electric mixer bowl until soft peaks form. Slowly add sugar and continue beating until thick and glossy. Drop large spoonfuls of mixture onto tray, leaving space in between. Use a spoon to shape mixture into 5cm rounds, then use back of spoon to make indentations in the centre. Bake for 1 hour, then turn off oven and cool meringues in oven for at least 4 hours.

• 3.
  Using an electric mixer, whip cream to soft peaks. Add icing sugar and brandy and beat until combined. To serve, spoon cream mixture into centre of meringues and top with fairy floss.