- 2 egg whites at room temperature
- 120 g castor sugar
- 1/2 tsp pure vanilla or vanilla bean paste
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Preheat oven to 150˚C.
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Line a baking tray with baking paper.
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Beat egg whites until stiff peaks form, add sugar, a little at a time, still beating.
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While beating, gradually add the caster sugar, a little at a time.
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Add the vanilla and beat to combine.
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Place small spoonfuls of, or pipe the meringue onto the baking tray.
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Bake for 45 minutes. Turn the oven off and open the door slightly, leaving it ajar until the meringues have cooled completely in the oven.
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Store in an airtight container lined with grease proof paper.
Serving suggestions:
- Sprinkle with '00's & '000's Join together with flavored cream. (cream with passion fruit added, cream swirled with fruit syrup or coulis.
- Serve alongside a bowl of flavored cream, or alternatively, lemon curd whipped into Philly cheese.
As a general rule, allow 60g castor sugar to 1 egg white.
It was a special little man’s school fair last week and I was asked if I would bake for it – check out what happened to the meringue mixture this time… I need to hone my piping skills a little, but was pretty chuffed with how these little critters turned out… When they were all packaged, and packed up along with a load of other goodies, we jumped into the car and drove 2.5 hours to Melbourne to deliver them to the bake table at the fair. These times are very precious.
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