Makes: 60 eeni mini meringues or 8 dessert-sized portions
Prep time: 5 minutes
Baking time: 20 minutes with a further
40 minutes drying in the oven
- 2 egg whites
- 110 g (33/4 oz/1/2 cup) caster (superfine) sugar
- 1 teaspoon white vinegar
- flavoured extract or essence such as vanilla or strawberry (optional)
- a drop of AmeriColor Soft Gel Paste food colouring (optional)
- 2 baking trays
- baking paper
- stand mixer with whisk attachment
- electric kitchen scales
- piping (icing) bag with pipe tip (see page 167 for suggestions)
- 2 wire racks
- Preheat the oven to 100°C (200°F) fan-forced (FF).
- Line two trays with baking paper.
- Using a stand mixer on high speed, whisk the egg whites until soft
- Reduce the speed to a medium setting and, using a tablespoon, add
the sugar one tablespoon at a time until all of the sugar is added and the mixture is smooth and glossy.
- Add the vinegar, the flavouring and the food colouring, if using. Whisk as before, on high speed for 3–5 minutes, or until the meringue has doubled in volume and the mixture is shiny.
- Using a piping bag and piping tip of your choice, pipe a couple of dots directly onto the baking tray and place the baking paper on top. This will ensure that the baking paper doesn’t move around.
- If making eeni mini meringues, pipe 60 small rounds of meringue evenly onto your baking trays. Place the trays in the oven for 20 minutes.
- After 20 minutes, turn the oven off and leave the meringues in the oven for a further 40 minutes.
- When the time is up, remove the meringues from the oven, leave on the tray to cool for 10 minutes then carefully transfer to wire racks to cool completely.
Images and recipes from by Caroline Khoo (Murdoch Books, RRP $39.99).