Our resident piping/baking queen Bree created these one day when we had a truckload of leftover egg whites. They kept for ages, though knowing they were available was fairly tempting. I love having them on hand for all sorts of reasons. Grandkids, desserts, unexpected visits from people who expect SO much of me! Hahahaha! We have a few recipes coming up where you will need these. So practice your piping skills. These are quite quite tiny. A mouthful at best...child's mouthful actually. That small.
Aren't they just cute though? We think so.
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- 300 Grams raw caster sugar BUY
- 150 Grams Egg Whites aged, room temperature
Preheat oven to 200°C.
Line an oven tray with baking paper. Weigh out sugar onto the paper and bake 7 minutes.
Reduce oven temperature to 100°C. (Leave the door ajar to speed up the cooling if necessary).
Place egg whites into a very clean and dry Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3/MC off.
Wipe off moisture from lid and top portion of the bowl with paper towel as necessary.
Slowly add the hot sugar through the hole in lid 6 min/Butterfly/speed 3/MC off.
Pipe meringues onto a tray lined with baking paper. Check oven temperature is accurate before baking 45 minutes. Turn oven off and leave meringues in the oven to dry out.
Remove sooner for a gooey centre.
Cool completely before freezing in airtight container for up to a month. If it is a humid or warm day, place them uncovered in the fridge for 30 minutes before freezing.
Use as decoration for cakes, other desserts such as crumbles or just serve with coffee. Dipping the tips into melted chocolate can be very cute!
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