divine meringues, macaroons, donuts and biscuits by A-list cake creator Peggy Porschen
Mini meringues add a lovely touch to your dessert table and, with a long shelf life (up to three months in a dry, airtight container), they are the perfect favours wrapped in cellophane bags. This recipe makes approximately 100 meringues.
INGREDIENTS 100g egg whites (3 large eggs) * Pinch of salt * 100g caster sugar *1 tsp vanilla extract * 100g icing sugar, sifted • Pink, blue and yellow liquid food colour
EQUIPMENT 3 large plastic piping bags * 3 star piping nozzles
METHOD Preheat oven to 80°C/gas mark ¼. Line two baking trays with greaseproof paper. Place egg whites and pinch of salt into the bowl of an electric mixer (make sure it is completely grease-free) and whisk at high speed. As the whites thicken, slowly sprinkle the caster sugar into the mix. Be careful not to over-whisk. Add the vanilla extract and slowly fold in the icing sugar using a rubber spatula. Separate the mixture into three parts; keep the first white, mix the second with pink liquid food colour and the third with blue and yellow liquid food colour for a pastel aqua shade. Place a star nozzle in each piping bag then fill each one with a different coloured mixture. Pipe little rosettes onto the lined baking trays. Place in the preheated oven for 2-3 hours or until they have dried out.
Posted: 21/04/2013 at 15:48