meringues (makes +-50 medium sized meringues)
A sweet treat that is also quite versatile. Just be prepared to mix a lot!
Method:
Beat egg whites until stiff then gradually add the castor sugar
Once mixture has become very stiff, gradually add the water and vinegar
Beat thoroughly so that the sugar is dissolved and no grains can be felt
Gradually fold in baking powder
Mix in food colouring and put in a piping bag
Pipe onto a greased tin (or a tin with baking paper/silicone mat)
Bake at 100 degrees for 30-35mins
Turn off oven and allow to dry out completely in the oven
Beat egg whites until stiff then gradually add the castor sugar
Once mixture has become very stiff, gradually add the water and vinegar
Beat thoroughly so that the sugar is dissolved and no grains can be felt
Gradually fold in baking powder
Mix in food colouring and put in a piping bag
Pipe onto a greased tin (or a tin with baking paper/silicone mat)
Bake at 100 degrees for 30-35mins
Turn off oven and allow to dry out completely in the oven
tips...
* Make sure that the bowl and mixers are bone dry before beating the egg white, otherwise it won't stiffen
* Best done with a mixer and not with a whisk. It can be done with a whisk but it will be a lot more hard work
* The meringues don't spread too much when cooking, so they can be piped quite close together
* Don't open the oven during the cooking process, otherwise they may crack
* Best done with a mixer and not with a whisk. It can be done with a whisk but it will be a lot more hard work
* The meringues don't spread too much when cooking, so they can be piped quite close together
* Don't open the oven during the cooking process, otherwise they may crack