CHRISTMAS MERINGUES

"A festive spin on a classic dessert..."

There’s a lot to love about meringues; they’re light, sweet, crisp and chewy. They’re such a good choice for a Christmas dessert because no matter how full you are, you always have room for a meringue. If you fancy making these at Christmas time but want a way to make them even more impressive and festive… this is the recipe for you!

Check out our top tips for making the best meringue (according to science) and how to make vegan meringues here!

INGREDIENTS

• 4 Egg Whites

• 115g Caster Sugar

• 115g Icing Sugar

• Red and Green Gel Food Colouring

EQUIPMENT

• Bowl

• Electric Whisk

• Weighing Scales

• Metal Spoon

• Toothpick

• Piping Bag

• Baking Tray

• Greaseproof Paper

1. Preheat your oven to 110 degrees Celsius and line a baking tray with greaseproof paper
    

2. If you haven’t already, separate your egg yolks from the egg whites and then put the egg whites into your mixing bowl
    

3. Using your electric whisk, whisk the egg whites until they become white and opaque and hold a stiff peak when you pull the whisk out (when they’re done, you should be able to hold the bowl upside down without it falling out… maybe try it over a sibling’s head)
    

4. Whisk in the caster sugar, one spoonful at a time. We recommend waiting around 3 seconds between spoonfuls.
    

5. Once you’ve added all the caster sugar, take the whisk out and sift a third of the icing sugar into the egg and sugar
    

6. Carefully fold the icing sugar into the mixture, trying to keep as many air bubbles as possible
    

7. Repeat steps 5-6 until you’ve used all the icing sugar
    

8. Set the mixture aside
    

9. Take your piping bag and sit it inside a pint glass and fold the edges over the outside of the glass
    

10. Using a toothpick, make stripes of red and green around the inside of the piping bag, 4 stripes will be plenty
     

11. Use a spoon to spoon the mixture into the piping bag
     

12. Take the piping bag out of the pint glass and twist the top closed
     

13. Snip off the end of the piping bag to create a hole (you want the hole to be quite large so that you don’t squeeze the air bubbles out)
     

14. Gently squeeze small blobs onto your baking tray
     

15. Repeat until you’ve used up all of the mixture
     

16. Put them in the oven for 1.5 hours
     

17. Once they’re done, turn the oven off and leave the meringues in the oven to cool and dry off
     

18. Once cool, take them out of the oven
     

19. ENJOY