Baby Meringues

6 egg whites
2 cups caster sugar
1 tsp vanilla essence
1 tsp malt vinegar
1 tsp cornflour
pink food colouring
whipped cream to serve

In a large bowl (not plastic) beat egg whites until soft peaks form. Gradually, add the caster sugar very slowly. The mixture should be getting thick with each addition. The whole sugar adding process should take at least 10 minutes. Beat in the essence, vinegar, cornflour and a few drops of the food colouring. Spoon mixture out into little ‘blobs’ onto a baking paper covered tray. Bake in a low 110 to 120°C oven for 45 minutes. The meringues should lift off the paper easily. Cool on a wire rack and jam together with whipped cream when cold.

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