LONG EAR MERINGUES

Your Baby & Toddler - - Books -

1. Pre­heat the oven to its low­est set­ting.

2. Place bak­ing pa­per on a bak­ing tray.

3. Beat four egg whites un­til stiff peaks form. Add 200g of cas­tor sugar bit by bit while you con­tinue beat­ing. Flavour with 5ml vanilla ex­tract. Beat un­til shiny and thick.

4. Spoon the mix­ture into a bag with a spout of about 1.5cm.

5. Squirt a cir­cle of about 5cm across onto the bak­ing tray. With a wet fin­ger, flat­ten the tip. Then squirt an oval right next to the cir­cle to form the body.

6. Let the shapes dry out in the oven for at least six hours.

7. Dec­o­rate with lit­tle ed­i­ble pink balls for eyes and nose.

8. Stick pa­per ears on.

Recipe makes ±24 meringues

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