Oh sweet ‘n crunchy, melt in the mouth meringues, with your peaks so white and sugary… This recipe is used by the real Nicoletta and is a favourite treat for dinner parties and celebrations.
How to make the easiest little meringues – you will need:
- 4 x egg whites (carefully separated)
- Pinch of salt
- 1/3 teaspoon cream of tartar
- 1 cup castor sugar
- 1 teaspoon vanilla extract/essence
- Cake Confetti for decoration
Beat the egg whites with salt and cream of tartar until stiff (be careful not to overbeat!). Add castor sugar by the spoonful, beating well after each addition; add vanilla before the last two spoonful’s of sugar.
Shape meringues on the baking mat (we used our fabulous silicone macaron mat, and disposable piping bags to pipe perfect peaks). Sprinkle with edible decorations.
Preheat oven to 110C, Bake for 1 hour or until meringues are dry. Serve with ice-cream and lemon curd / strawberries and cream.