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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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