Meringue
I make these bite-sized, but they’re just as good as big generous puffs. They’re very pretty coloured with a drop of pale pink food colouring (see my tips), and they’re an excellent use of leftover egg whites if you’ve been making ice cream or Gingerbread.
Makes approx. 40 small (2.5cm/1 in) meringues.
Ingredients 3
3 free-range egg whites
175 g caster sugar
Drop food colouring, optional
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Method 9
Preheat oven to 100°C (210°F) and line a baking tray with baking paper.
Beat to soft peaks with an electric mixer, stand mixer, or balloon whisk.
Then very, very slowly add the , little by little, while still beating, until all the sugar is added and the meringue looks glossy.
Keep beating until you reach firm peaks.
If using, gently fold in a few drops of at this stage.
Spoon the mix into a piping (icing) bag or sealed bag with the corner cut off, and pipe little 2.5 cm (1 in) round meringues onto the prepared baking tray.
Bake for 1 hour.
Take them out of the oven and let them cool on the trays.
Once cool, these meringues last well in an airtight container for about 5 days.
Buena Vista Farm's tips
To colour meringues, just add a few drops of food colouring at the end, before piping
