Rain­bow Meringues

Buy dis­pos­able pip­ing bags and snip off the ends. No need for a noz­zle to pipe these sug­ary bites.

Woman's Weekly (UK) - - Cookery -


✱ 4 egg whites

✱ 225g (8oz) white caster sugar

✱ 1tsp corn­flour

✱ 1tsp cider vine­gar

✱ Red, yel­low, green, blue and vi­o­let paste colour

You Will Need:

✱ 6 dis­pos­able pip­ing bags

✱ 2 bak­ing sheets lined with bak­ing parch­ment

1 Heat oven to 100°C or Gas Mark ¼. Crack the egg whites into a clean bowl, ide­ally of an elec­tric free­stand­ing mixer and whisk to form stiff peaks. The egg whites are ready if you can turn the bowl up­side down and they don’t move.

2 Con­tinue whisk­ing the whites, adding the sugar 1tbsp at a time, to make a stiff, glossy meringue. Stir in the corn­flour and vine­gar once all the sugar is added

3 di­vide the meringue into six bowls, add a dot of colour to each bowl and a dot each of red and yel­low to make or­ange. Stir to evenly com­bine the colours.

4 Spoon each coloured meringue into a dif­fer­ent pip­ing bag and then pipe 2cm (¾in) dots on to the two bak­ing sheets lined with bak­ing parch­ment.

5 Bake for 1hr, turn off the heat, and leave in the oven for an­other hour to dry out.

6 ar­range the meringues in colour groups to cre­ate a stun­ning rain­bow.

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