Little Meringues

Here’s something you can make using your left over egg whites, if you made that Moussaka, for example. These little meringues are dead easy to make and they store well, lending themselves to an any-time treat or last minute dessert.

Here’s what goes in:

3 egg whites

200 g castor sugar

5ml vanilla essence

5ml white vinegar

How to do it:

Pre-heat your oven to 120* Celsius.

Ensuring that your eggs have been correctly separated and that no yellow bits got mixed up in the egg whites, whisk the egg whites using a mixer or hand-held blender, until stiff peaks form. Gradually add the castor sugar, bit by bit, while continuing to mix. Your meringue will take on a white glossy look. Then gently fold in the vinegar and vanilla, without flattening the peaks. Don’t over mix!

Line and grease 2 flat baking sheets and get ready to pipe a small meringue shape. If piping is not your thing, simply place a teaspoonful of your mixture onto the tray, leaving 2cm gaps between each one. This is not a precise science- each little meringue will expand and crack and take on it’s own delicious form. What you want is a crispy exterior with a delicious marshmallow textured middle- so focus on the cooking time!

Once all your shapes are on the tray, bake them for 1 hour and then turn the temperature down to 100* celsius and continue to bake them for another hour. After this time they should be done, but they’ll need to dry out. Turn the oven off completely and leave them in the oven, with the door slightly ajar. For best results, leave them like this overnight.

The result should be a crispy little meringue with a chewy centre that your kids tuck straight into, thinking that the breakfast angel has arrived!

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