Mini meringues

Mini meringues

By
From
Baking
Makes
36
Photographer
Vanessa Levis

This meringue mixture is ideal for miniature meringues, which can be joined together with whipped cream and set in paper cases for a simple yet pretty dessert. You can also use this recipe to make meringue shells, fingers and discs.

Ingredients

Quantity Ingredient
3 egg whites
1/8 teaspoon cream of tartar
220g caster caster

Method

  1. Preheat the oven to 120°C. Lightly grease baking trays then dust them with flour, or line them with baking paper.
  2. Beat the egg whites with electric beaters on very low speed until frothy. Add the cream of tartar and beat on the highest speed until the peaks hold their shape. Gradually beat in 2 tablespoons of the sugar and continue beating for a further 2–3 minutes.
  3. Add all the remaining sugar at once and fold in quickly and lightly with a metal spoon.
  4. Pipe small amounts onto the prepared baking trays, or shape the meringue mixture into a smooth dollop using two spoons. Bake for 1 hour.
  5. Ease the meringues off the tray with a spatula and leave in the oven for a further 30 minutes or until dry. When cool, store in an airtight container

Variations

  • Meringue shell

    Prepare the meringue mixture. Grease a 20–23 cm pie dish and line the base with a round of baking paper. Spread or pipe the meringue mixture over the bottom and side of the dish, building the mixture up on the outside edge. Bake in a preheated 120°C oven for 1–1 1/2 hours or until the surface is set and crusty but only just coloured. Loosen the meringue shell from the pie dish while still warm, and cool before filling. The meringue will crisp as it cools. Use this shell for cream pies. The meringue can also be shaped on a baking tray lined with baking paper. Mark an 18–20 cm circle on the paper and use this as a guide, spreading or piping the meringue inside the circle and building up the outer edge. Bake as above.

    Individual meringue shells

    Prepare the meringue mixture. Line three baking trays with baking paper. Mark 8 cm circles on the paper, leaving at least 5 cm space between the circles. Spread or pipe the meringue mixture inside the circles, building up the outer edges. Bake in a preheated 120°C oven for 45 minutes. Turn the oven off, turn the cases over and allow to cool in the oven. Use as nests for fresh fruit salad with whipped cream, fruit fool or other creamy desserts. Makes 12.
Tags:
baking
bakery
margaret
fulton
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