Tiny meringue treats

Central and North Rural Weekly - - OPINION -

■ Three large egg whites, at room tem­per­a­ture

■ Pinch of cream of tar­tar

■ 3⁄4 cup of sugar

■ 1 tea­spoon of vanilla

■ Sprinkles

Pre­heat the oven to 90°C. Line two bak­ing sheets with bak­ing pa­per and set aside.

Wipe a stain­less steel bowl and the whisk of an elec­tric mixer with a pa­per towel damp­ened with a lit­tle lemon juice to elim­i­nate any trace of grease. Put the egg whites into the bowl and beat on low speed un­til foamy, about 30 sec­onds. Stop the mixer and add the cream of tar­tar.

In­crease the speed to medium and beat un­til soft peaks form, about one minute. In­crease the speed to medium-high and add the sugar one spoon­ful at a time.

Beat on high speed un­til very stiff peaks form and the meringue is glossy and thick, about three min­utes. Add the vanilla and beat for one more minute. Snip the cor­ner out of a snap lock bag or a freezer bag. Add fill­ing to bag and squeeze mix­ture out onto bak­ing tray, in small discs. Sprin­kle with sprinkles.

Bake for one-and-a-half hours undis­turbed, and then turn off the oven. Leave the meringues in­side the oven for one more hour to dry out. They should be crisp, but not browned. Trans­fer the bak­ing sheets to wire racks to cool com­pletely.

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