How to Make Colourful Mini Meringues
I have a secret – I am a meringue fiend! I love to bake them, look at them and of course eat them. Inspired by the Meringue Girls, I have been perfecting my own flavoured, colourful meringues – and having been handed the new Wilton Color Swirl Decorating Set, it’s time to take it up a level and try for a tri-colour masterpiece.
- Four egg whites
- 200 grams white caster sugar
- Wilton Colouring Paste in Three Colours
- Half a teaspoon of vanilla extract (or flavour extract of your choice!)
- Pinch of salt
- Wilton Color Swirl Decorating Set – Hobbycraft exclusive!
Makes 25 Good Size Meringues, for less mixture, work to 50 grams of caster sugar to each egg white.
- Three clean bowls – for mixing colours.
- Silicon spatula – helpful for getting every last bit of mixture!
- Cocktail sticks – for getting just the right amount of colouring paste.
- Baking trays.
- Greaseproof paper
1. First, ensure that your mixing bowl is completely clean and dry – a good tip is to wipe down with a wedge of lemon, and then dry off with paper towel, this ensures all grease is removed. Preheat the oven to 140 degrees Celsius (120 Celsius for a fan oven).
2. Add your egg whites and whisk to stiff peaks for 4 minutes with a pinch of salt and the flavouring – a free standing mixer works best as you can leave it mixing whilst you prep your piping bags.
3. Once the egg whites are stiff, keep whisking and slowly add the sugar in a steady stream – continue to whisk for about 8 to 10 minutes. You’ll know it’s ready when you can rub a small amount of the mixture between your fingers and not feel any grains
4. Split the mixture into three bowls. Dip a clean cocktail stick into the colour paste and then swirl through the mixture. You can use a metal spoon to fold the colour through thoroughly. Try not to mix too much otherwise they won’t be as fluffy
5. Prep your piping bags –
- For the Wilton Color Swirl kit, push the white coupler piece into the bag as far as it will go. Hold the bag with the tip facing up and cut the bag just above the last thread on the coupler – so none of the threading is exposed on the inside of the bag. Repeat on the other bags.
- Fill each bag with mixture, and then connect the couplers together, attach the nozzle you want to use (1A for me) and twist on the securing ring.
- Use an elastic band to secure the three bags together at the top.
6. Apply a small amount of mix to each corner of the baking trays and lay greaseproof on top.
7. Holding the piping bag at the top and the bottom, twist the bags from the top to pipe out five centimetre rounds – try different nozzles for different effects! If using a Wilton star nozzle, pipe from the inside out for a beautiful twist.
8. Bake for one hour, then switch off the oven and leave for two hours to dry out (you can even leave overnight if you wanted to!).
For other tasty treats, take an ordinary piping bag and using a cocktail stick, wipe colour paste in three streaks inside the bag – add your flavoured meringue mix (lemon is amazing, as is chocolate) and pipe out – you’ll end up with swirls of colour running through your meringues.