Guest Post: Sarah’s Rainbow Meringues

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One thing I used to find when making meringues was that every time I made them, the batter was a different thickness and a different consistency. In this recipe you will learn not only how to make beautiful, colourful meringues, but to make them perfectly every time!


When doing research about meringues, I found that if you weigh the egg whites and then double the weight, that’s how much sugar you need! So simple! This has made making meringues so much easier and you don’t even need to follow a recipe. You get the same thickness and consistency on every batter you make!

RECIPE
– 3 egg whites
– Caster sugar
– Vanilla extract
– Fine sea salt
– Gel food colouring

METHOD
Preheat the oven to 100 degrees Celsius. Using a paper towel or clean tea towel, dab a little vinegar or lemon juice and wipe a large glass bowl and whisk attachment, this removes any dirt or grease that can interfere with the egg whites. Weigh the egg whites in grams and double that number that will then give you the amount of caster sugar you need.

Add the egg whites to the clean glass bowl and whisk on slow-medium speed until the eggs become stiff so when you hold the bowl over your head, they stay in place. Turn the speed up to medium and very slowly add the caster sugar, 1 tablespoon at a time. Once all the sugar has been incorporated, turn the speed up and whisk for 6 minutes. Add a pinch of fine sea salt and 1 teaspoon of vanilla and whisk for a further minute on high speed. The mixture should be thick and glossy.



Now for the fun bit! Get a large disposable piping bag (cut a 2cm hole at the bottom, this is easier than using a piping tip) and fold over the top of the bag, get an assortment of gel food colouring, I use both Wilton and Colour Flair but you can use any gel food colours you have. Using a clean long paintbrush, and paint long stripes starting from the opening at the bottom to the top, keep going round the bag until you reach the colour you started with. Delicately spoon the meringue into the piping bag. On a baking tray, hold the piping bag 2 cm from the tray and start squeezing! When you get the desirable size, stop and just slowly pull the bag up and you get the perfect meringue kiss. Sprinkle a few hundreds and thousands or whatever sprinkles you have.
Put them in the oven for about 35 – 40 minutes. You’ll know when they are done when you can pull them away from the baking sheet and they don’t stick. Allow to cool and that’s it!  You can use these meringues in so many different ways, they are delicious with lightly whipped cream and fresh fruit or just on their own. I have used them to decorate cakes before and they look so beautiful sitting on top!

I first discovered Sarah on Instagram (warning: her feed will give you major food envy!) and have been in love with her creations ever since. Her cakes and baked goods are always beautiful, very well presented and not tarnished with the baking fails that I sometimes have. She’s one of my favorite Instagramers so I was very excited when she said she would write a guest blog for me! Thanks, Sarah, for this amazing recipe! You can find her blog here and her Instagram feed here.

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  • EfrenSJones

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  • So pretty!

  • Aren't they?!

  • These are completely beautiful! They look difficult to perfect but I'd love to try them for a special occasion like a birthday.
    Polly xx

  • They're great aren't they? They'd be so perfect for a birthday! xx

  • Omg, these look so cute! Why don't I have gel food coloring?! Need to put that on my shopping list. I bet they will look horrible when I try this for the first time hahaha.

    xx Izzy | Qthee

  • Hahah I often feel like that! Let me know if you make them!

  • OMG they look amazing!!! Need to make these ASAP. Blooming love meringues too 🙂 Andrea xxx

    http://www.andreaspassions.com

  • Aren't they incredible?! They're the best!! xxx