I’m continuing my quest to be Queen of Meringues…
You’ll notice that I’ve tagged this “healthy”. How can it be healthy when it’s essentially just sugar and egg white, I hear you say? That’s a good question, imaginary person I’m having a conversation with as I write this post (Anyone else do that?) It’s healthy because it’s a relatively “good” way of getting a sweet fix.
I am firmly of the belief that a little treat every now and then is good for your soul. These babies have very low amounts of fat, sugar and badness in them, but they’re sugary and delicious enough to fix a sugar craving. Plus, you can make them as pretty as you like, and pretty food always tastes nicer than ugly food.
You will need:
- 4 large egg whites, preferably 3 or 4 days old (they whip better)
- 200g sugar
- Gel food colouring of your choice (I went for pink)
- 2 large baking sheets, lined with baking parchment
- A piping bag with a large star nozzle
- Pre-heat the oven to 100C
- Whisk the eggs whites until at soft peak stage — until they’re soft and fluffy and when you remove the whisk from the bowl and hold it upright, the egg white on the whisk bends over slightly. Then add the caster sugar a tablespoon at a time, whisking well between each addition, until the all the sugar is incorporated and the egg whites are thick and glossy.
- Take out half of the mixture and add a sliver of food colouring. Fold it into the egg white, and then swirl this through the white half of the mixture
- Put into a piping bag and pipe out little blobs onto the baking parchment. Make them as big or small as you like — it depends how many calories you’d like each one to be
- Bake in the oven for an hour, then turn off the oven and leave to cool completely