Mini Meringues
Soft, sweet , delicate meringues with optional gel colour swirls
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Great to make with remaining egg whites left over from the creme patisserie in the strawberry tart recipe!
Mini Meringues
Ingredients:
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100g egg whites
200g caster sugar
gel food colouring
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Method:
1. Add egg whites and sugar to mixing bowl.
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2. Put bowl over pan with some hot water , over a low-medium heat until the sugar has dissolved.
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3. Once the sugar has dissolved (you will know as you won't be able to feel any granules with your fingers).
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4. Put in a food mixer for 5-10 minutes until the mix resembles stiff shiny peaks.
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5. Turn a piping bag inside out, and paint some gel food colour stripes down the inside. Then add the meringue mix to the bag, and press down so the colour mixes with the meringue.
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6. Pipe onto a lined baking tray, making sure to leave space in between.
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7. Put in the oven at 100 degrees Celsius for around 40 minutes until the outside is crispy, and the inside is still a little bit soft.