These melt-in-your-mouth delights are a standalone snack for a sweet tooth or can be paired with ice-cream for a dessert treat. They also make great cupcake or pavlova decorations.
Makes around 40
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
2 egg whites
1/2 cup caster sugar
1 tsp salted caramel essence
Method
Pre-heat the oven to 100°C and line two baking trays with baking paper.
Use a hand or stand mixer to beat the egg whites in a medium bowl until they are stiff. Reduce the speed on the mixer and slowly add the sugar, then the caramel essence.
Continue to mix on high speed for at least 5 minutes, until the mixture is stiff and glossy.
Spoon the mixture into a piping bag with a star nozzle and pipe out small meringue whirls onto the baking trays.
Bake for 40 minutes - the meringue whirls should come off the paper easily, without sticking.
Turn off the oven and wedge the door open with a wooden spoon, leaving the mini meringues inside to cool. Once fully cooled, serve, munch, or store in an airtight container.
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