Showing posts with label meringues. recipe. Show all posts
Showing posts with label meringues. recipe. Show all posts

Sunday, 19 May 2019

Purple swirl meringues recipe.

Hey readers, 

Check out this twist to the classic meringues with these fun and colourful swirl meringues.


Blue and purple colouring. 
★ 4 eggs. 
★ Caster sugar (we have golden as it is what we bake sponges with but use any you have).

**The sugar should be the same weight as what the eggs (with the shell on) are**. 


1. Heat oven 150°c fan or equivalent. 

2. Make sure that everything is washed with a load of detergent even if you think it is clean as a tiny bit of oil/grease will stop the egg white from whisking. Wiping the bowls with lemon juice works a treat as a degreaser and speeds up the whisking later.

3. Measure out the same weight of caster sugar as your whole unbroken eggs. 

being stuck with golden castor doesn't matter because it only slightly dulls the white colour of the meringues. 

4. Separate the eggs and keep hold of the whites. Separate one egg at a time then put that white in the main bowl, this way if one yolk breaks you only lose one egg, not all the ones already separated (doing it this way with our children resulted in two individual eggs lost but thankfully not the whole batch each time) 

5. Put the sugar in a bowl with the eggs white. 

6. Whisk the mixture - a couple of minutes slow speed, couple of minutes medium speed and then medium or high speed until you get 'stiff' peaks. 

When you pull the whisk out the peaks should pull up and fold down on themselves gently. This is when you should be able to tip the bowl upside down. 

7. For the colour, take out a spoonful of the mix and put in one bowl and the same again in another bowl. 

8. In each colour bowl and a good squidge of colour and mix in a little. 

9. Put the blue mixture down one side of the piping bag. This was messy but we just did the best then laid the bag flat and squashed to the side with a silicone spatula on the outside of the bag. 

10. Repeat on the other side with the purple mixture - much messier.

11. Add all the white mixture in the centre of the bag the best you can, we used a tall jug to stand the bag in but a pint glass or vase works well too.

12. Pipe the mixture on the baking tray. Make sure that there is space between each meringue as they expand a little when baking in the oven. A little tip- put a tiny bit of meringue mixture on all the corners of the baking tray to help stick the greaseproof paper down.

13. Put the meringues into the oven on a low shelf and turn the oven down to 140°c - bake like this for 50 minutes. 

14. After 50 minutes, turn the oven off but leave the meringues in there and the door closed for a few hours until they are dried out and cold.

15. Put the meringues on a rack and melt some chocolate whichever way you find best - we use supermarket own milk 30%  cocoa and dark 70% cocoa mixed together- very nice. The easiest way for us is to break the chocolate up and place it in a bowl in the oven at either 40°c or 50°c for a few minutes.

16. Finally, the children dipped their bottoms into the chocolate then into either sprinkles or chopped hazelnuts. (the meringue bottoms, not their own!)

17. This produced a lovely light crisp meringue, if you want chewy or soft on the inside then you can experiment with a softer whisk consistency for chewy or couple of drops of vinegar and a small amount of cornflour for softer innards. Another method of bake we used to use was 120°c for 2 hours then turn the oven off, this seems to leave the meringue less 'hollow'.

Cheers for reading X