Okay, so it's not exactly summer outside, but according to our calendar, it's supposed to be hitting anytime around now-ish. It really is. But who needs sunshine to get busy with some meringues, am I right? They are the ultimate failsafe desert whatever the weather, as well as being the easiest desert to get messy making with the kids.
Play around with the colours and flavours too, the little ones will love seeing the meringue mixture pop and come to life.
This recipe makes 40-60 mini meringues. And they're only teeny, so we're giving you permission to try one in every colour and flavour.
Ingredients
4–5 egg whites (about 150g)
300g Siúcra Granulated Sugar
½ tsp vinegar
Piping bag
For colours and toppings:
2 tbsp lemon zest
50g desiccated coconut
3 tbsp freeze-dried raspberries
3 tbsp cocoa
Yellow, red and pink food colouring
Edible glitter
Method:
- Pre-heat the oven to 200 °C.
- Line a baking tray (30cm x 40cm) with parchment paper, pour the sugar onto it and place in the oven for about 5 minutes.
- Meanwhile whisk the egg whites into firm white peaks.
- Take the sugar out of the oven and lower the heat to 100 °C.
- Continue whisking the egg whites at high speed and add the hot sugar a little at a time.
- Add the vinegar.
- Now whisk at maximum speed for 5–10 minutes, or until the mixture is opaque and completely stiff.
- Click or pipe out small meringues. Bake in the oven for 3 hours, then switch off the oven and leave the meringues in the residual heat for a few hours, until they are completely dry.
Add flavourings as desired:
- 2 tbsp lemon zest, yellow food colouring.
- 50 g desiccated coconut, half added to the meringue mixture and half scattered over the top.
- 3 tbsp freeze-dried raspberries, red/pink food colouring.
- About 3 tbsp cocoa, 1 tbsp folded into the mixture and 2 tbsp scattered over the meringues.
- Sprinkle with edible glitter to add a magical touch.
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