Winning Appliances Moreish Meringues
by Jarrod | Dec 24, 2021
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
Base Meringue Recipe
2 egg whites, room temperature
½ cup (110g) caster sugar
Rosewater and Pistachio
1 base meringue
½ tsp rosewater
1 drop red food colouring
1 tbsp pistachios, finely chopped
Cafe Latte
1 base meringue
1½ tsp instant coffee
1 tsp boiling water
100g white chocolate, melted
1 tsp coffee beans, finely crushed
Minty Christmas Trees
1 base meringue
¼ tsp peppermint extract
Green food gel
Mini silver cachous
1Preheat oven to 110°C, fan-forced. Line two baking trays with baking paper.
2Using 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.
3Drop 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.
Rosewater and Pistachio
4Follow 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.
Cafe Latte
5Follow 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.
Minty Christmas Trees
6Follow 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.
[cooked-sharing]
Ingredients
Base Meringue Recipe
2 egg whites, room temperature
½ cup (110g) caster sugar
Rosewater and Pistachio
1 base meringue
½ tsp rosewater
1 drop red food colouring
1 tbsp pistachios, finely chopped
Cafe Latte
1 base meringue
1½ tsp instant coffee
1 tsp boiling water
100g white chocolate, melted
1 tsp coffee beans, finely crushed
Minty Christmas Trees
1 base meringue
¼ tsp peppermint extract
Green food gel
Mini silver cachous
Directions
1Preheat oven to 110°C, fan-forced. Line two baking trays with baking paper.
2Using 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.
3Drop 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.
Rosewater and Pistachio
4Follow 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.
Cafe Latte
5Follow 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.
Minty Christmas Trees
6Follow 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.
Winning Appliances Moreish Meringues
Recent Comments