Baby meringues

Bite-sized meringues flavoured with your preferred native flavour

Servings meringues

Hand whisk, or food processor with whisking attachment
Piping bag with a smallish nozzle attachment. Play with different nozzles to get different looks.

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.

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.

Collections Eggs, Quandong, wattleseed

Tags Eggs, Quandong, wattleseed

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