I had some egg white left over from a recipe that only required an egg yolk, so I decided to try patterns on meringues, turned out o.k. I thought. I’m know dying to try more patterns and colours……watch this space.
All I done was draw lines inside a piping bag with orange food colouring and then filled the bag and piped, quite simple actually but creates a great visual pleasure.
MERINGUES – makes about 18.
4 Large Egg Whites
115g Caster Sugar
115g Icing Sugar
So….my planning for New Year starts now….this year we have hired a lovely big house where all the family will gather. We always have a theme and this year it’s Gothic Style.
So my experimenting has started, firstly with meringues…..oh they look amazing. I purchased some Activated Black Charcoal Powder to experiment with, brilliant stuff.
I used my Meringues recipe, which has always worked, and I added about 4 heaped tsp of charcoal powder to get a really dark colour.
I crushed meringues up once baked then 1 layer in jar of meringue and fresh raspberries then spoon some vanilla yoghurt in, then a second layer of meringue and raspberries then yoghurt then top with a final layer of meringue and raspberry. Finish off with some raspberry sauce. Oh so yummy!
O.K….so I cheated a bit and bought shop meringues (time saving), as you have probably read before I got some Edinburgh Gin’s Raspberry Liqueur…….so yes you guessed it, I used this instead of syrup……oh sooooooo yummy!
5 mini meringues
Handful of summer fruits, I used Strawberries, raspberries, blackberries, blueberries and redcurrants
1 tbsp Raspberry liqueur
Mix all in a bowl and devour!
A fab dessert at only 155 calories per bowl
ASSORTED MERINGUES – makes about 18.
4 Large Egg Whites
115g Caster Sugar
115g Icing Sugar
My very first go at Meringues…was very pleased, but would love to learn more.
ASSORTED MERINGUES – makes about 18.
4 Large Egg Whites
115g Caster Sugar
115g Icing Sugar
Food Colouring (Optional)
Crushed Hazelnuts (Optional)
1. Pre-heat oven on Eco Cooking to 100 deg. Line baking trays with baking parchmont paper (don’t use tin foil or baking sheet as they will stick)
2. Break egg whites into a glass bowl and using a handheld whisk, whisk on medium speed until it resembles a fluffy cloud and has stiff peaks.
3. Turn up the speed and gradually mis in the sgar a little at a time, leaving about 5-6 seconds between each whisk. When ready the mixture should be thick and glossy (see picture above)
4. Sift 1/3 of the icing sugar in and using a rubber spatula fold in gently the icing sugar, and repeat until all icing has gone.
5. At this stage you can add any additional flavours or food colourings and fold in gently.
6. Using 2 dessert spoons gently ease a scoop onto the baking sheet or just drop them on.
7. Bake on levels 1 & 3 or 2 & 4 for about 1 3/4hrs – 2hrs. Meringues should sound hollow/ crisp when tapped on bottom, leave on rake to cool.
8. Serve like an Eton Mess with fresh berries (see picture) and some cream or put two together with some cream in the middle.
9. For the hazelnut version, melted some chocolate, pour over, whip some cream and sprinkle crushed hazelnuts on top. (picture to come)
Mmmmmmm………first attempt at these and they were great.
THE WEE CALEDONIAN COOK 
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