These meringues were created for a friend soon to have her first baby. A book of advice, wise sayings and best wishes was presented to the mother-to-be at her baby shower.
I thought the recipe for some “baby” meringues would be appropriate for my contribution to the book!
I made a basic meringue recipe, and coloured and flavoured four different kinds of meringues.
Rose water meringues: a drop of rose water and a couple of drops of red food colouring
Orange meringues: a drop of orange flower water and one drop of orange food colouring
Pear meringues: a drop of pear essence and a couple of drops of green food colouring
Almond meringues: a drop of almond essence and one drop of blue food colouring
3 egg free range whites
1/8 tsp cream of tartar
1 cup caster sugar
Preheat the oven to very slow – 135 degrees C. Line 2 baking trays with baking paper.
Beat egg whites at low speed with an electric mixer until frothy, add cream of tartar and beat on highest speed until peaks hold their shape. Gradually beat in 2 tablespoons of the measured sugar and continue beating for 2-3 minutes. Add all the remaining sugar at once, fold in quickly and lightly with a metal spoon.
Add your flavouring at this point or food colour. Spoon or pipe onto prepared trays. Bake for 1 1/2 hours. Leave in oven for a further 1/2 hour or until dry – longer is better. When cool, store in an airtight container.
I usually make meringues with chocolate chips but love these flavoring ideas!