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Oh my, just how pretty do these look with their pastel deliciousness
MERINGUE KISSES
by A-list cake creator Peggy Porschen
by A-list cake creator Peggy Porschen
This is a lovely idea for Wedding Reception treats from
Mini meringues add a lovely touch to your dessert table and, with a long shelf life (up to three months in a dry, airtight container), they are the perfect favours wrapped in cellophane bags. This recipe makes approximately 100 meringues.
INGREDIENTS
100g egg whites (3 large eggs) * Pinch of salt * 100g caster sugar *1 tsp vanilla extract * 100g icing sugar, sifted • Pink, blue and yellow liquid food colour
EQUIPMENT
3 large plastic piping bags * 3 star piping nozzles
METHOD
Preheat oven to 80°C/gas mark ¼. Line two baking trays with greaseproof paper. Place egg whites and pinch of salt into the bowl of an electric mixer (make sure it is completely grease-free) and whisk at high speed. As the whites thicken, slowly sprinkle the caster sugar into the mix. Be careful not to over-whisk. Add the vanilla extract and slowly fold in the icing sugar using a rubber spatula. Separate the mixture into three parts; keep the first white, mix the second with pink liquid food colour and the third with blue and yellow liquid food colour for a pastel aqua shade. Place a star nozzle in each piping bag then fill each one with a different coloured mixture. Pipe little rosettes onto the lined baking trays. Place in the preheated oven for 2-3 hours or until they have dried out.
ssooooo sweet!! and pretty, thanks!
ReplyDeleteHappy Pink Saturday! Aren't those beautiful in the jar? At first, I read the recipe 1000 egg whites. What? What a relief to see it was 100 g, though we don't measure in grams or casters here. I love seeing the difference in cultures even in recipes.
ReplyDeleteI LOVE meringues...these are so beautifully displayed. Thanks for sharing. Happy Pink Saturday!! ~Lorraine ♥♥♥
ReplyDeleteToo pretty to eat!
ReplyDelete