A Perfect Pantry
Tiny Meringues
- PREP TIME
25 min - COOK TIME
2 hrs - READY TIME
2 hrs 25 min - SERVINGS
30
INGREDIENTS
- 75g egg whites
- 70g caster sugar
- ¼ tsp cornflour
- ¼ tsp white vinegar
- Red colouring
- Strawberry essence
- Pink colouring
- Rosewater
- Blue food colouring
- Vanilla essence
- Drinking chocolate
DIRECTIONS
- Pre-heat oven to 120°C.
- Whisk the egg whites to a soft peak in the Kambrook bench mixer. Add the caster sugar, one tablespoon at a time, whisking well between additions.
- Add the cornflour and vinegar and whisk for 5 minutes.
- Put a little meringue between your thumb and pointer fingers and feel if there are any grains of sugar in the meringue. If there is, keep whisking until it is dissolved.
- Once dissolved, divide the meringue between 4 bowls and add a tiny drop of red food colouring and a drop of strawberry essence to one bowl and stir through. Stir a tiny drop of pink food colouring and rosewater to one bowl. Stir through a drop of blue food colouring and vanilla essence to one bowl. Add a teaspoon of drinking chocolate powder to the last bowl and stir through.
- Put one colour of meringue into a piping bag with a star tube in it. Pipe in a swirl, spacing the meringues 2cm apart. Repeat with all colours.
- When piping is complete. Sprinkle a little extra of the drinking chocolate over the top of the chocolate meringues.
- Turn the oven to 90°C and put the meringues in for 2 hours.
- When complete, set the meringues in a dry area to cool completely. Place a handful of meringues in various colours into a cellophane bag and tie it up with ribbon for a perfect gift.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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