Perfect Pink Meringues
4 egg whites, at room temperature
220g (1 cup) caster sugar
2 tsp cornflour, sifted
1/4 tsp cream of tartar
1 tsp white vinegar
7-8 drops Good quality pink food colouring
Coloured sprinkles, to decorate
Preheat oven to 60°C. Line 2 baking trays with non-stick baking paper.
Place the egg whites in a large clean, dry bowl (make sure there is absolutely NO trace of water or oil on the bowl or mixing utensils).
Using an electric beater, whisk the egg whites until soft peaks form.
Gradually add the sugar and whisk until the sugar dissolves. Continue beating for 2 minutes or until the mixture is thick, glossy, all the sugar dissolves and a long trailing peak forms when the beater is lifted from the mixture. Add the cornflour and vinegar, and whisk until just combined.
Stir pink colouring into bowl until blended.
Place the mixture into a clean piping bag fitted with a fluted 1.5cm diameter nozzle. Pipe twelve 5cm (base measurement) meringues, about 3cm apart, onto lined trays. Sprinkle with sprinkles.
Bake in preheated oven for 7-9 hours, swapping trays halfway through cooking, until meringues are crisp and sound hollow when tapped on base. Turn oven off and leave in oven for 3 hours or until cool. I let them cook over night while I'm asleep.
Moisture & oil will ruin your meringues so to ensure that your mixture is not compromised by previous usage, cut a lemon and use to wipe down mixing bowl and utensils, dry with paper towel. The citrus will condition the surfaces and remove any oils and moisture.
A lot of online recipes for meringues say to "cook" meringues for 2 hours at 100°C. This is NOT the correct way to make meringues. Meringues should be dried out and not cooked. If done correctly you will never risk burning your mixture and you will always make PERFECT meringues!
Also do not over beat. Practice makes perfect and since these they are pretty easy to make I would suggest making a practice batch prior to an event.
These meringues can be made up to 1 week ahead. Store in an airtight container.
Preparation time 20-30 minutes
Makes 24 Meringues
2 Cups water
1 Cup of Soy milk (You can use regular milk if you prefer)
1 Inch stick of cinnamon
8 Cardomom pods (I like to break them open)
8 Whole cloves
1 Anise star (Optional)
Honey or other sweetener to taste if you like it sweet
3 teaspoons Loose black tea
Put water in saucepan. Add the cinnamon, cardomom, cloves and anise and bring to the boil.
Cover, turn heat to low and simmer for 5-10 minutes.
Add the soy milk and honey and bring to a simmer again.
Try not to boil the soy milk as it can go funny but it still tastes fine if you do. Add the tea leaves and honey, cover, and turn ff the heat. After 2 minutes, strain the tea into cups or tea pot and serve.
I like to use more soy milk then water because it gives the mixture more body.
Its also nice to add vanilla bean!
Gluten Free Banana & Walnut Muffins