3 ingredients and 30 minutes – that’s all you need to make these cute and delicious chewy pastel meringues.
Perfect for a sneaky snack, dessert, topping cakes or cheesecakes… you name it! I have to say, there were quite a few meringues that didn’t make it to the photo because they may have found their way into my mouth. I love the crisp shell then they’re lovely and chewy inside. And you honestly cannot mess these up. I piped them onto sheets, but you can just pop teaspoon fulls onto baking paper and away you go! Separate them into a few batches, add a wee bit of food colouring and Bob’s your uncle, happy days.
I’ve made these meringues for Easter at my place. Perfect for last minute Easter treats. They look so beautiful all piled up together. I’m thinking dipped in some chocolate might be nice too. Or a few in a bowl with chocolate ganache... mmmmm… can you tell I’m hungry?!
The best baking tip that I can give you is to save your pennies and get a stand mixer if you don’t have one. I’m not saying that everyone can afford a stand mixer straight away, coz it took me nearly 20 years of marriage before I got one! And let me tell you, I treat that mixer like my own child – maybe better! To make something that requires a lot of beating, I think it’s a million times better with a stand mixer. I have a Kitchenaid Stand Mixer I’ve had it for about 10 years and it hasn’t missed a beat. Here’s a pic of it after I made a friend’s birthday cake (it was red velvet with meringue frosting and raspberries – delicious!) with my silver baby in the background.
Chewy Pastel Meringues
- 4 egg whites
- 1 cup caster/superfine sugar
- 1 teaspoon white vinegar
Preheat oven to 130°C or 265°F. Line trays with baking paper.
Beat the egg whites in the bowl of an electric mixer until stiff peaks form.
Continue beating and add the vinegar.
Add the caster/superfine sugar a tablespoon at a time until all of the sugar is incorporated. Beat until the mixture is thick and glossy. This usually takes a few minutes, but the mixture needs to be glossy – that’s how you know the meringue is ready.
If you’re making different colours, divide the meringue into separate bowls and colour with a teeny bit of food colouring – just fold it in gently.
Spoon mixture into a piping bag with a round piping nozzle (I use either a Wilton 1A or Wilton 12 for the plain ones or a Wilton 3M for the star looking ones). Pipe 4cm / 1/2 inch rounds around 2.5cm / 1 inch apart onto trays.
Bake for about 20 minutes then turn the oven off and cool the meringues in the oven. This is important, if you don’t leave them in the oven they can crack.
Gobble them up!