i thought i would share one of my favourite recipes for one of my favourite sweets! the most important part of this recipe is to cook it very slowly on a low heat- this keeps the colour of the meringue, it makes the outside crusty and the inside chewy- and so so so delicous. The other really really important thing is to use real vanilla, the alcohol in extract changes the texture of the meringue and nothing compares to the flavour of a real vanilla bean.
recipe: super cute pink meringues
makes approx 16
prep time 15 min
cooking time 1hr
ingredients:
4 large free range egg whites
1 cup of castor sugar
1 vanilla bean
rose pink food colouring (few drops)
rose water (approx 1 tsp) optional
icing sugar for dusting
method:
- pre heat oven to 90 deg C fan forced
- line 2 trays with baking paper
- in electric mixer beat egg whites on high until frothy
- still on high gradually add all of the sugar
- keep beating until stiff peaks form
- mix in seeds from vanilla bean, colouring and rose water(optional)
- spoon large dollops of the meringue onto the baking tray
- use a palette knife to shape
- bake at a low temp until they are have thick crust and are light to pick up (approx 1 hr)
- let them cool in the oven with temp off and door ajar
to decorate- dust with icing sugar or to make mini pavlovas serve with cream, strawberries and passionfruit- yum!
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