Last year the boys were invited to a Halloween party, so I made some spooky looking meringues to take along.
Here is the recipe!
4 large egg whites
Pinch of salt
220g caster sugar
Orange edible food colour
Black edible food colour
You will also need :
Two large baking trays lined with non-stick baking paper
A large round piping tube
- After preheating your oven to 120 degrees Celsius, line two baking trays with non-stick baking paper.
2 Separate the egg whites from four (4) eggs into a small bowl. Transfer each egg white into a mixing bowl separately. Do not think of adding an egg white that has been stained by a yolk, as it will not whisk properly…trust me on this!
3 Add the salt and whisk the egg whites with an electric mixer until soft peaks form.
4 Start adding the sugar, one tablespoon at a time. Give a short whisk after each new tablespoon full until all of the sugar is incorporated. Whisk for a further 2-3 minutes or until the mixture looks beautiful and glossy. Test if the sugar has dissolved by rubbing some mixture between your fingers. If it is silky smooth, stop whisking. If the mixture feels grainy, keep whisking and test again in another minute.
5 Add some orange food colour to your mix and mix well. Keep adding colour until you achieve a nice shade of orange.
6 Insert a piping tube into a disposable piping bag and half fill with your orange meringue mixture. Pipe small amounts of mixture onto baking paper (2inches round), leaving approximately 1 inch in between each meringue. Continue piping and refilling your bag, until all of the orange meringue mixture has been piped onto the trays.
7 Dip a skewer into the black edible food colour. Using the dipped end of the skewer, make circular movements through each piped meringue to reveal a black swirl. Continue dipping and swirling for each meringue.
8 Place the meringues into the oven and reduce the temperature to 90 degrees Celsius. Bake the meringues for sixty (60) minutes before checking. The meringues are ready if they lift away from the baking paper. If they are not ready, return to the oven and check in another 15 minutes.
When the meringues are ready turn the oven off and allow the meringues to cool in the oven for at least an hour. Store in cool dry spot.
Please note, if you pipe your meringues larger than the size mentioned above, you will need to adjust the baking time, as they will take longer to cook.