Meringues are probably one of the easiest desserts to make and yet Im sure the majority of people still end up buying them.
Shop bought meringues are nothing compared to home-made ones and quite frankly I find them far too “tooth-achingly” sweet!
Find my super quick and easy meringue recipe below and serve them with dollops of softly whipped vanilla cream and fresh raspberries…Heaven on plate!
Makes 50 small meringues
5 egg whites, room temperature
320g caster sugar
1 tsp (5ml) vanilla essence
Preheat oven to 120°C.
Place egg whites into a glass bowl.
Whisk until soft peaks form.
Gradually add sugar while continuing to whisk until stiff peaks form and meringue is glossy and pearly white. Stir in vanilla essence.
Drop ½ teaspoon of food colouring into meringue and gently swirl to create a marbled effect.
Drop teaspoon full’s of meringue onto a lightly greased baking tray and bake in oven for ½ an hour.
Reduce oven temperature to 100°C and continue to bake for another 1 ½ to 2 hours or until meringues are crisp and dry.
Remove from oven and allow to cool completely.
Serve with softly whipped cream and fresh berries.