Mini Meringues
Make perfectly crisp mini meringues using the Swiss method. No weeping and a long-lasting crunch. Ideal for gifting, decorating cakes, or topping tarts.
Servings: 60
Calories: 14kcal
Equipment
- 1 Silpat Mat optional
- 1 Thermometer optional
Ingredients
- 100 grams Egg whites 3 XL eggs
- 200 grams Caster (super fine) sugar
- ¼ teaspoon Corn flour
- ⅕ teaspoon Cream of tartar
- ½ teaspoon Vanilla paste or extract
Instructions
- Prehat oven to 100 and line a large baking tray with a silpat mat or baking paper.
- Place all ingredients into the bowl of your stand mixer and place over a small saucepan of simmering water (this is a double boiler).
- Constantly whisk ingredients gently, for a few minutes, or until the mixture reaches 63-65 or it's not longer gritty when you rub it between your fingers.
- Transfer bowl to your stand mixer and whisk on medium-high, until the mixture is thick and glossy (3-4 minutes).
- Scoop mixture into a large piping bag, fitted with your chose nozzle (1A, 1M or 6B work well). Pipe the mixture into mini meringues onto your tray.
- Place in the oven. Bake for 2.5 hours, then leave to cool completely in the oven, with the door slightly ajar.
Notes
- Mini Meringues can last up to 6 weeks in heat-sealed, food safe cellophane bags, making them ideal gifts.
- You can also dip these meringues in chocolate, for an after dinner treat
- Try colouring meringues with aqua based food gel and change vanilla extract to other flavours (green + peppermint)
- Mini Meringues can be used to decorate Celebration Cakes, Tarts, Eton Mess, Key Lime Pie...
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.01g | Sodium: 3mg | Potassium: 4mg | Fiber: 0.001g | Sugar: 3g | Vitamin A: 0.001IU | Calcium: 0.2mg | Iron: 0.004mg