After the success of my baked croissant puddings, blogged in my last post, I still had two egg whites left to use up – so of course meringues were going to be made! I remembered my last attempt making meringues went quite well when I received my last Bakes Box, so decided to recreate some striped meringues. Here’s my original attempt!
… and here are the second batch, using 100g caster sugar slowly (and I mean slowly.. patience is a virtue after all!) mixed in after you’ve got your egg whites to a stiff consistency. I was given a set of Wilton Icing Colours for my birthday, and I can’t wait to experiment further with these, rainbow meringues are now definitely on my ‘to-make’ list! I chose rose and green as I had both kiwis and raspberries in the fridge. With a paintbrush, thin stripes are painted on a disposable icing bag. ready for the meringue mix to fill the bag ready for piping. Apart from taking my eye off the mixer and overwhipping some cream, (which didn’t really matter as it was used to sandwich meringues and fruit together) these were a great success, and the basis of a good pudding that can be kept in an airtight tin for a few days!
Of course, there’s nothing in the rule book that says that you can’t crush these up for a multi-coloured twist on Eton Mess!