Every girls favourite, meringue and the colour pink are gently combined to create these deliciously light and pretty pink meringue swirls. Pretty as a picture, make the meringues for a special friend (just because!), or for your children when they race through the door after school (starrrrving!) or just for fun. Great to make and bake next time you have a few left over egg whites from making lemon curd!
makes: hmmm, a few over 10, size dependant
ingredients
4 egg whites only (be careful not to break any yolk into the whites or this will ruin your foam from forming)
1 cup caster sugar
pink food colouring
to do
Pre-heat an oven to 150C for fifteen minutes. Line a large baking tray with baking paper and set aside.
Beat egg whites in a super clean bowl under a good quality stand mixer (Breville's BEM800 Pro) gently for approx 60 seconds or until soft -stiff peaks form. Slowly add the sugar and beat on high until sugar has dissolved approx 8 minutes*.
Spoon tablespoonfuls of meringue gently onto the baking tray, using your own creative touch.
Add a drop or two of colour to the tops and using the end of the spoon swirl the colour through the meringue gently to create a swirl appearance.
Bake for 35-40 minutes and turn off the oven, leaving the door ajar for 2-3 hours to dry out the centres. Alternatively you can remove them from the oven and allow them to cool on a wire rack to keep them ever so slightly chewy.
nom, nom, nom!
Serve with fresh whipped cream, raspberries and lemon curd, if you have been some.
love pink.
love amie.
*The mixture should have a luscious shine to it and be thick with a slight resistance when folded. When you rub the mixture between your thumb and index finger there should be minimal if any sugar crystals remaining between your fingers.
1 comment:
Pretty In Pink!
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