French corn­flower meringues

donna hay - - Location Enchanted Garden -

3 cups (660g) white (gran­u­lated) sugar 300ml egg­whites (ap­prox­i­mately 8 egg­whites) ½ tea­spoon cream of tar­tar 2 tea­spoons vanilla ex­tract ¼ tea­spoon rose-pink food colour­ing 2 ta­ble­spoons dried French corn­flow­ers+

Pre­heat oven to 200°C (400°F). Place the sugar on a large bak­ing tray lined with non-stick bak­ing pa­per and spread to an even layer. Place the tray in the oven and cook for 10–12 min­utes or un­til the sugar is hot and the edges are just start­ing to melt.

Re­duce oven tem­per­a­ture to 110°C (230°F). Place the egg­whites and cream of tar­tar in the bowl of a stand mixer and whisk un­til soft peaks form. Add the sugar, 1 ta­ble­spoon at a time, whisk­ing un­til well com­bined. Add the vanilla and whisk for a fur­ther 6–8 min­utes or un­til the sugar is al­most com­pletely dis­solved and the mix­ture is very thick and glossy. Add the food colour­ing and whisk to com­bine.

Place 12 large spoon­fuls of the mix­ture onto 2 large bak­ing trays lined with non-stick bak­ing pa­per. Sprin­kle with corn­flow­ers. Cook for 2 hours or un­til dried. Turn oven off and al­low to cool com­pletely. Serve. MAKES 12.

+ Dried French corn­flow­ers are avail­able from se­lected health-food stores and spe­cialty gro­cers.

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