Baby meringues
Bite-sized meringues flavoured with your preferred native flavour
Equipment
- Hand whisk, or food processor with whisking attachment
- Piping bag with a smallish nozzle attachment. Play with different nozzles to get different looks.
Ingredients
- 4 free-range egg whites Duck egg whites are excellent for this, if you can get them.
- 2 tsp boiling water
- 150 g Caster sugar
- ½ tsp white vinegar
- 1 tablespoon native herb or spice You may need more or less than this. Wattleseed needs about 2tsp, Quandong needs about 1.5 tablespoons.
Instructions
- Line trays with baking paper. Preheat oven to 150C.
- Separate egg whites and yolks and put in a mixing bowl.
- Add sugar, boiling water, herb or spice, and vinegar to egg whites.
- Beat all ingredients rapidly together until the peaks are quite firm and glossy. This can take at least 5 minutes.
- Taste-test - you may need to adjust your herb or spice quantity. If so, sprinkle herb or spice over the mix and keep blending.
- When it's finished, scoop mixture into piping or ziploc bag.
- Snip corner of bag to make hole slightly less than 1cm in diameter, or select appropriate nozzle on your piping bag. I like a small fluted nozzle.
- Pipe shapes on to paper. For example, spirals, or straight lines, or blobs.
- Place in oven and bake for 15 mins initially.
- After 15 minutes, turn the tray around so everything bakes evenly.
- They need to be fully baked, but with little or no colour on the meringues.
- When cooked, turn off the oven but leave the meringues inside. Let the oven cool completely. This puts the final crisping on the meringues.
- If not serving within a few hours, store in an airtight container for up to 2 weeks. They store very well as long as they don't get damp.
Tags Eggs, Quandong, wattleseed
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