Preheat oven to 110°C, fan-forced. Line two baking trays with baking paper.
Using an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating well after each addition and ensuring sugar is completely dissolved before adding more.
Drop 2 tsp of mixture onto prepared trays; bake for 40-50 minutes or until firm to touch and a meringue lifts easily off the paper. Turn off oven; cool meringues completely in the oven with door ajar. Store in an airtight container.
Follow steps 1 and 2 in the base meringue recipe, then fold through rosewater; gently fold through red food colouring to achieve a swirled effect. Drop 2 tsp of mixture onto prepared trays; sprinkle with pistachios and bake for 40-50 minutes or until firm to touch and a meringue lifts easily off the paper. Turn off oven; cool meringues completely in the oven with door ajar. Store in an airtight container.
Follow steps 1 and 2 in the base meringue recipe; then fold through combined coffee and water. Spoon meringue into a piping bag fitted with a 1.5cm round nozzle and pipe 20 x 3cm swirls onto prepared trays. Bake for 40-50 minutes or until firm to touch and a meringue lifts easily off the paper. Turn off oven; cool meringues completely in the oven with door ajar. When cool, drizzle the meringues with white chocolate and sprinkle with coffee. Store in an airtight container.
Follow steps 1 and 2 in the base meringue recipe; then fold through peppermint. Dip a skewer into green food gel. Run the skewer down the sides of a disposable piping bag fitted with a 1.5cm star nozzle to create 5 strips on the inside. Carefully spoon meringue into the piping bag. Pipe 20 x 3cm swirls about 3cm high onto the prepared tray, finishing with a peak to create a Christmas tree shape. Decorate meringues with cachous. Bake for 40-50 minutes or until firm to touch and a meringue lifts easily off the paper. Turn off oven; cool meringues completely in the oven with door ajar. Store in an airtight container.
Recipe Notes: Meringues are best stored in an airtight container. For gift-giving, arrange in decorative boxes for easy storage.
Ingredients
Directions
Preheat oven to 110°C, fan-forced. Line two baking trays with baking paper.
Using an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating well after each addition and ensuring sugar is completely dissolved before adding more.
Drop 2 tsp of mixture onto prepared trays; bake for 40-50 minutes or until firm to touch and a meringue lifts easily off the paper. Turn off oven; cool meringues completely in the oven with door ajar. Store in an airtight container.
Follow steps 1 and 2 in the base meringue recipe, then fold through rosewater; gently fold through red food colouring to achieve a swirled effect. Drop 2 tsp of mixture onto prepared trays; sprinkle with pistachios and bake for 40-50 minutes or until firm to touch and a meringue lifts easily off the paper. Turn off oven; cool meringues completely in the oven with door ajar. Store in an airtight container.
Follow steps 1 and 2 in the base meringue recipe; then fold through combined coffee and water. Spoon meringue into a piping bag fitted with a 1.5cm round nozzle and pipe 20 x 3cm swirls onto prepared trays. Bake for 40-50 minutes or until firm to touch and a meringue lifts easily off the paper. Turn off oven; cool meringues completely in the oven with door ajar. When cool, drizzle the meringues with white chocolate and sprinkle with coffee. Store in an airtight container.
Follow steps 1 and 2 in the base meringue recipe; then fold through peppermint. Dip a skewer into green food gel. Run the skewer down the sides of a disposable piping bag fitted with a 1.5cm star nozzle to create 5 strips on the inside. Carefully spoon meringue into the piping bag. Pipe 20 x 3cm swirls about 3cm high onto the prepared tray, finishing with a peak to create a Christmas tree shape. Decorate meringues with cachous. Bake for 40-50 minutes or until firm to touch and a meringue lifts easily off the paper. Turn off oven; cool meringues completely in the oven with door ajar. Store in an airtight container.