Welcome to week 2 of 4 rainbow sweet treats. Meringues are really easy to make with some basic baking equipment and a few different gel food colours! They are an incredibly popular sweet treat as they are also gluten-free.
Tools you will need… Baking tray with parchment paper or reusable liner. Mixer with whisk attachment. Piping bag and tip, if you want to pipe them, you could just spoon the mixture onto the tray. Gel food colours and a small paint brush only used for food. I used gel colours red, orange, yellow, green, blue, pink and purple but you could just choose 3 or 4 for a similar effect.
3 egg whites
1tsp vanilla extract
Heat your oven to 180°C.
Ensure that your mixer bowl and whisk are clean and grease free as meringue will not whip up if there is any water or grease.
Weigh your egg whites and take note of what they weigh.
Weigh your caster sugar in a heat proof bowl. Caster sugar should be double the weight of the egg whites. Place your caster sugar in the oven at 180°C for 5 mins.
After 5 mins start to whip your egg whites, once white and foamy, take the sugar out the oven and slowly add one tablespoon of sugar at a time while the mixer is going.
Turn the oven heat down to 100°C.
Once all the sugar is added, scrape down the sides and add 1 tsp of vanilla extract.
Whip for 5 mins and test a little meringue between your fingers, if it still feels grainy whip for another 5 mins. Once it feels smooth and will stand up in a point, you are done.
To make the rainbow colours: I tried to make you a video of this but I had the camera angle wrong and all you can see is the paint brush but not the piping bag, oops!
Place your tip into the piping bag and holding it securely, dip your paint brush into your first colour, I did yellow and paint a stripe inside the piping bag from just inside the tip to halfway up the bag. Rinse and dry your brush and do the next colours until you have filled the inside of the piping bag.
Fill your painted piping bag with meringue and pipe small circles onto your parchment paper or lining.
Tip: use a little meringue under the liner to hold it secure on the tray.
Bake at 100°C for 2 hours. I baked 2 trays at the same time so half way through I swopped them round to ensure they both got the same heat.
Remove from the oven and allow to cool before removing from the tray.
Eat them as is, use a little melted white chocolate to stick 2 together to make little cookies or even place them on top of a brownie to make a decadent dessert!