Brush the meringue board lightly over with salad oil. If you have not a proper board, use an old pastry-board. After oiling it cover it with foolscap paper. Put the whites of eggs in a basin with a few grains of salt, and whisk them very stiffly, then very lightly stir in the sugar and a few drops of cochineal. If stirred too much the mixture will get watery.
Next take two dessertspoons, fill one with the mixture, smoothing the top so as to form an oval. Then scoop out the meringue with the second spoon and lay it on the prepared board. Shape all the mixture in this way, taking care not to put the meringues too close together. When all are shaped, dust them with castor sugar.
Put the board in a very slow oven, and bake for about one and three-quarter hours. The meringues should hardly be tinted when cooked, so make quite sure the oven is very cool when they are put in.
When they are set, and feel crisp, loosen them carefully with a knife, and very gently press in the soft portion underneath so as to form a hollow in which to put the cream.
Do not put in the cream until just before serving them.
Whip the cream and flavour it with castor sugar and vanilla, or any other flavouring. Then put a spoonful of cream into each case, and put two of them together. Put the rest of the cream in a forcing bag, and decorate the meringues prettily with it, sprinkling, if liked, some chopped pistachio nuts over each. This will give an attractive touch of green to the dish.