Recipe: Baby Easter meringues

By Grant Allen

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Baby Easter Meringues. Photo / Doug Sherring
Baby Easter Meringues. Photo / Doug Sherring

These are pretty and would be a great alternative to Easter eggs as presents.

4 size 6 egg whites (112g)
1 cup caster sugar (225g)
Coloured sugar or plain cocoa powder

1 Preheat oven to 150C.

2 Cover two baking trays with baking paper or silicone mats. Put egg whites and sugar in a bowl over a pan of simmering water. Stir until the sugar has dissolved and the mix is warm to touch.

3 Transfer egg white mix to the bowl of a cake mixer or electric hand beater. Beat until white and firm peaks form - about 15 minutes. Place a mound of sugar or cocoa on a small piece of baking paper. Use two teaspoons to first scoop a small amount of the meringue mix up, then roll it in coloured sugar or cocoa and scrape with the other teaspoon on to the prepared oven tray. Meringues can be spaced quite close as they do not expand too much. Repeat until all the mix is used. It will make about 50 small meringues.

4 Put trays in preheated oven, turn heat down to 110C and bake for 1½ hours. Cool and fill with chocolate ganache or chocolate icing.

- Herald on Sunday

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