Mini Meringues

It is my personal belief that mini meringues or meringues in general are about to be our new food craze. Light, crisp on the outside, gooey in the middle, impossibly cute and delicious. Cupcakes watch out there's a new sweet sensation around and they are much more guilt free and sooo easy to make.
Meringue Girls have the same idea, I picked this up this in selfridges food hall and a free meringue, I'm not hooked.
So here is my step by step guide:
Ingredients:
3 egg whites
175g of sugar
A drop of vinegar, literally a drop
Coco  

The oven should be pre-heated to gas mark 2, 300°F (150°C) but do make sure you are not going to be using it for anything else, since the meringues stay in the oven until it is completely cold.

Separate 3 large eggs, one at a time, into the whisking bowl, make sure no yoke gets in at all. 

Switch the whisk on to a slow speed and begin whisking for about two minutes, or until everything has become bubbly.

After that, switch to a medium speed for a further minute, then whisk at the highest speed and continue whisking through the soft peak stage until stiff peaks are formed. It's very important not to over-whisk the whites.

Now, whisk the sugar in on fast speed, about a tablespoon at a time, until you have a stiff and glossy mixture with a satin sheen.

Lay out your baking parchment on a tray and draw on circles for templates so each ends up the same size...ish hee.  

I use a piping bag it makes it easier.

In they go for 10-15mins.

Leave to cool!

Sprinkle on your chosen topping, I needs a chocolate fix but pistachios fruit, food colouring mixed into the mixture before baking all works. 

Your done, enjoy.

Tweet Pin It Now!