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Makes : 16 Method
Preheat oven to 100°C. Line two baking trays with
non-stick baking paper. Use an electric beater to beat the
egg whites until soft peaks form. Beat in the vanilla.
Beat in the sugar, 2 tbs at a time, beating well after each
addition until all the sugar has dissolved and the mixture
is thick and glossy. Rub a small amount of the mixture
between your thumb and forefinger - the mixture should not
feel grainy.
Fold a few drops of pink food colouring through the mixture.
Place heaped dessertspoonfuls of the mixture onto the trays.
Bake for 90 minutes. Turn the oven off and leave to cool
completely in the oven.
Melt the chocolate according to packet instructions. Dip the
tops of the meringues into the chocolate. Sprinkle with the
sugar crystals or sprinkles to decorate. Set the meringues
aside to set.
Source: Fresh Living - September 2004 , Page 12
Recipe by Gemma Purcell
More recipes at:
www.taste.com.au
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Ingredients
