this is a crowd winner if you are a lover of crisp and crunchy meringues that melt in your mouth. They are gorgeous for baby showers in multiple colours and amazing as meringue kisses with a smooth batch of whipped double cream or dipped in chocolate
Preheat oven at 120 degrees celcius
Combine sugar and the water in a small saucepan; stir over heat, without boiling, until sugar is dissolved.
Boil, uncovered, without stirring, about five minutes, or until syrup reaches 116 degrees celcius on a candy thermometer (refer to notes if you do not have a candy thermometer). Syrup should be thick but not coloured. Remove from heat , allow bubbles to subside
Beat egg whites in a small bowl with an electric mixer until soft peaks form
While mixer is still beating, add hot syrup in a thin stream; beat on high speed for about ten minutes or until the mixture is thick
With a piping bag or piper, place mixture into the bag and place onto a baking tray, that were prepared.
Place on trays as preffered, either with a nozzle or without
Place in oven and reduce temperature to 90 degrees celcius.
Leave oven on for one and a half hours, or until the meringues are are crisp and sound hollow when tapped on the base.
Turn the oven off and allow the meringues to cool in the oven - this will take 3-4 hours.
if you want you could add in food colouring, remembering to not use too much. if you want chocolate dipped meringues melt one block of chocolate and dip the bottom of them in the melted chocolate and place on a baking tray with baking paper
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