24 Aug 2012 1 Comment
Meringues are a perfect low fat treat and this recipe makes perfect puffs, that are a little bit chewy and a little bit crunchy at the same time!
4 Large Egg Whites
1 Cup Caster Sugar
1/2 Teaspoon Vanilla Essence
Pinch of Salt
Food Colouring (if required)
Preheat oven to 120C.
Spray a large baking tray with non-stick spray.
Seperate eggs, discarding the yolks and placing the egg whites in a large bowl.
Add a pinch of salt and beat with electric beaters until soft peaks form.
Gradually add the sugar, one spoonful at a time, beating well between each addition until the mixture is glossy and thick.
Add the Vanilla Essence and one drop of food colouring if required and beat in.
Drop spoonfuls onto the baking sheet or pipe on to the tray if you would prefer a different shape.
Reduce oven temperature to 100C.
Place tray into the oven and cool for 1 1/2 hours.
Turn off the oven, and allow the meringues to cool to room temperature in the oven.
Store in an airtight container.
Makes approximately 30 meringues.
Eggs should be at room temperature.
Use a ceramic or glass bowl that is very clean.
Ensure that your beaters are also free of any grease.
If you want white meringues, do not add the vanilla essence, as this causes them to be a light cream colour.
Start with one drop of food colouring and add in single drops if you want the colour to be more intense.
DO NOT open the oven at any stage during cooking or cooling.
Enjoy these little sweet treats that can be made in advance as they store really well. If there are any left overs, crush them into some fruit and custard for a very yummy dessert!