Shopping list
half a lemon
3 free range organic egg whites
1 teaspoon vanilla extract
100g caster sugar
red food colouring
Yesterday we made crème patissière for which we needed 5 egg yolks. That's why today we're making cute pink meringues, from 3 of the left over egg whites. We're freezing the other two.:)) Making meringue is a fun job, not difficult and if you follow all the steps it (almost) always goes well.
Here is how to make Meringue Kisses
Rub the mixing bowl with half a lemon, to de-grease the bowl.
Weigh the egg white, 1 egg white (M) weighs 50-60g.
Add the teaspoon vanilla extract to the egg whites.
Mix and add the sugar one tablespoon at a time.
Beat until the sugar has dissolved and you see soft peaks.
Whisk food colouring into the egg white until you like the colour.
Spoon the meringue into a piping bag with a round tip.
Preheat the oven to 90°C and line 2 baking trays with baking paper
Pipe small heaps of meringue on the two baking trays.
Let the kisses dry in the oven, for +/- 2 hours.
Let the meringue dry and cool like this, for 2 - 2.5 hours.
In the meantime, make the raspberry butter cream, with the next recipe
Gently press the other half of the meringue on top.
Happy Valentine's Day to YOU!