TEA FOR TWO & TWO FOR TEA
Forget about macaroons, pink meringues is my new favorite (don’t even ask about the macaroon project!).
Here comes the recipe which I ended up using (although they do look rather flat in this particular photo, or intentionally made flat to resemble giant macaroons maybe?).
The best tip is to remember the following before you start (says the meringues experts anyway). Meringues need clean equipment, good sugar, and, a low oven. And don’t feel tempted to hurry the process!
Ingredients
- Preheat oven to 100 degrees.
- 6 (240 g) egg whites at room temperature
- 450 g caster sugar
Whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, carefully fold in color of choice (I used red) and shape a spoonful of meringues to baking paper/tray. Place the meringues in the oven. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Leave to cool in oven.
Dead easy and very decorative.
I am feeling on top of things and pretty rejuvenated(ish) this Monday morning. How about you?
/Lou
