Monday, February 13, 2012

heart shaped meringues


Have you ever made meringue before? 
This was the first time I have attempted these little delicious treats. I found this recipe on Taste.com.au - it had great reviews which is always a good sign so I decided to give it a go.
Make sure you leave enough time for these - they take about 5 hours all up - because they are cooked nice and slow in the oven {2.5 hours} and then left in there until the oven is cool {about 3 hours}. 

Taste.com.au Meringue Recipe - by Sarah Hobbs

You will need:
4 egg whites at room temperature
220 g {1 cup} caster sugar
1 tsp white vinegar
2 tsp corn flour, sifted

Food colouring in your desired colour - 4-5 drops if using water based, just 1-2 drops if using gel paste.

Method:
Preheat your oven to 100°C
Line 2 baking trays with baking paper.

Place the egg whites in a large clean and dry bowl. Use an electric mixer to whisk the egg whites until the form soft peaks.

Gradually add the sugar and whisk until it is dissolved. Continue to beat for 2 minutes or until the mixture is thick and glossy and trailing peaks form when you lift the beater from the mixture. {see photo below}. Add the cornflour and vinegar and whisk until just combined.

Divide the meringue into 2 or more bowls {depending on how many colours you are making - I just made pink so didn't divide at all}. Slowly and gently stir in the colour.

Place the mixture into a piping bag and pipe your meringue onto the baking paper. I made heart shapes and used a very small nozzle to make an outline and then to fill them in. To smooth out the lines made from the piping I just used a teaspoon.

Place in the oven for 2.5 hours, swapping the trays half way through cooking. The meringues should sound hollow when tapped on the base when they have finished. Leave in the oven to cool, about 3 hours.

Aren't they cute!? 

The only thing I didn't like about my meringue making experience is that they still smell a little like egg white after they are cooked. But they tasted delicious and the kids loved them! I was super pleased that I made them myself :o} They are not too hard. I think you could even just stick teaspoonfuls of the mixture onto the baking paper and sprinkle with hundreds and thousands if you wanted to avoid the piping part and they would still come out fantastic! :o}

They look super cute packaged up with my printable Valentine's topper :o}


xx




Photobucket

4 comments:

  1. If after all the baking I plan on doing and I still have some eggs left I am going to make some meringues. I've made them before (my grandfather used to love them but always ate the store bought kind) but never heart shaped. I love how sweet they look.

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    Replies
    1. They are sweet looking in a heart shape aren't they Cynthia. I hope you have fun making them!

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  2. I have been making poached eggs + hollandaise sauce with our chickens eggs recently but have let the unused egg white sit there until eventually it gets thrown out. What a waste. When I read this blog post it made me use up this weeks whites just in time for Valentines Day! I printed off the toppers and we delivered some to local friends with young kids and got so much lovely feedback as a result. Thanks for inspiring me!

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