It was my first go with meringue cakes so tried a couple of sizes. The smaller ones were a bit harder and crunchy, while the larger ones were softer and a bit more chewy inside. Loved both of them!
Colourful Meringues (serves 16)
- 4 egg whites
- 115 g of caster sugar
- 75 g of icing sugar
- 1/2 tea spoon of lemon juice
- Food colouring
- Pre-heat the oven at 110ºC.
- Pour the egg whites on a glass or metal large bowl. Add the lemon juice. Whisk well until you get a thick and fluffy mixture that stands up stiff when you remove the whisker. I would advise you to use an electric whisk on medium velocity to do this.
- Add the caster sugar slowly, one spoon at a time, whisking well between each addition. In this step you should use the electric whisk on maximum velocity. You will get a thick and glossy mixture.
- Sift the icing sugar and add it to the mixture progressively, in three or four parts. Mix gently, being careful not to whisk it again. The objective is to fold the icing sugar into the mixture.
- Separate the mixture into as many bowls as the colours you are planing to use.
- Add a small quantity of food colouring to each bowl. I used paste food colouring which is quite concentrated, so I only had to dip a small skewer inside the paste and then on the mixture. Fold in gently to mix the food colouring.
- Grease a tray with butter. You can make the meringues with the help of two spoons or with a piping bag.
- If using a piping bag, choose a large star nozzle and fill the bag with one of the colour mixtures. Pipe the meringue into small swirls onto the tray, leaving around 1 cm apart between them.
- Bake for 1 hour to 1 hour and a half. To check if the meringues are cooked, tap gently the bottom of the tray and see if the meringues immediately release from the tray.
- Let the meringues cool on a cooling rack. You can save them in a dry place for a couple of weeks if you wish.