These Moreish Meringue recipes by Winning Appliances culinary expert, Nadia Fronoff, was made on a Bora Professional Cooktop and Extractor System, which you can shop on the Winning Appliances website or in your local showroom.
To find this recipe plus tonnes of culinary and home design inspiration, visit your local showroom for a copy of the latest Senses Culinary & Design Guide, or download a PDF version here!
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.
About Winning Appliances
Winning Appliances has an in-house team of culinary chefs and experts. When they’re not busy in the Winning Appliances showrooms cooking up a storm on various appliances, they also dedicate their time to developing the most delicious and beautiful recipes for Australians to enjoy.
You might wanna try this tasty Homemade Chocolate Bark!
