Meringata (Cream-filled Meringue Gateaux)

Steps

1. Whisk the egg whites and sugar in a bowl over simmering water until it reaches 120°F (50°C).
2. Remove from the heat and continue whipping until the meringue is cool and stiff.
3. Line a baking sheet with parchment paper and draw two 10-inch circles on the paper.
4. Using a pastry bag, pipe a spiral beginning in the centre of the circle and working outwards to form a disc about ½ inch thick.
5. Repeat with the other circle.
6. With the remaining meringue, pipe 20 small meringues using a star tip.
7. Bake the meringues for 2–2½ hours at 200–225°F (110°C) until crisp but not brown. For a whiter meringue, bake at 180°F (80°C) overnight.
8. Use the egg yolks left over from the meringue to make 1 cup of crème pâtissière. Chill well.
9. Use the egg whites, sugar, and water to make an Italian meringue. Refrigerate to cool thoroughly.
10. Whip the cream to medium peaks. Fold in the 1 cup of cold pastry cream and Italian meringue. Refrigerate until ready to proceed with the assembly.
11. Spread one half of the filling on one of the meringue discs.
12. Place the second disc on top and cover the second disc with the rest of the filling.
13. Arrange the small meringues in concentric circles on top of the meringata.
14. Refrigerate for 2 hours before serving.