rainbow meringues

This recipe takes me right back to being a child. I received this recipe form my grandmother in a little pink book, put together by all the ladies that went to church with her. The recipe is the best I have yet to taste on meringue, as it doesn't have that jaw aching sweetness due to the vinegar. I remember making it when I was younger and being so proud of my whipped egg whites.

As I have gotten older I have played more with the recipe and these beauties are the result. They are fun and interactive and a great idea for children parties or for the adult who believes in unicorns. I had a lot of fun making these with my friend Nikita who was so kind as to hand model the dunking of the meringues. They are little mouthfuls of colour and super easy to make! This recipe can also be doubled should you need more!


serves: 6

ingridients:

  • 1 egg white
  • 2 Tbsp boiling hot water
  • 1 cup castor sugar
  • 1 tsp white vinegar
  • 1 tsp baking powder
  • powder food colouring
  • 80g dark chocolate
  • 60ml hot milk
  • sprinkles of your choice

Instructions:

Preheat the oven at 100Β°c

Line a flat baking tray with baking paper and set aside

Beat the eggs white on high speed with an electronic mixer. As they start to stiffen add the cup of sugar followed by all the ingredients except the baking powder.

Once the egg whites are stiff add the baking powder.

At this stage is when I separate the egg whites into different bowls. Sprinkle the colouring into the individual bowls. Don’t mix the colouring in as you will beat out the air of the egg whites.

Get your piping bag ready. Using a star nozzle and holding your piping bag open, gently scoop the first colour into the piping bag. Gentle squeeze out the meringues mixer into swirls the size of a teaspoon. Working neatly and in rows.

Once you have finished the first colour, wash the piping bag with hot water and repeat with the next colour. Make sure the piping bag is clean and dry.

Once you have piped out all the different colours into neat rows put them into the oven and bake for 2 hours.

Dipping chocolate:

Place a small bowl on top of a pot of boiling water. Make sure no water can splash into the bowl. Add the chocolate by breaking it into small pieces. The steam will gentle melt the chocolate. Keep stirring it until you have a smooth consistency. Then add the hot milk. The milk must be hot or you can seize the chocolate. Once it is all combined remove from the heat and allow to cool slightly.

Once your meringues are out of the oven and cooled, dip the bottom end of them into the chocolate, followed by the sprinkles. Place them on a cooling rack upside down so that the chocolate can set.

If you want you can also dip the meringues in chocolate and match them up to another in size. Sticking them together and making meringue sandwiches. Roll the meringue sandwiches in the sprinkles and let them stick to the side of the meringues.

Serve with laughter, love or simply a great cup of tea.

-Melissa