So, as my first meringue experiment, these turned out quite tasty! Maybe a little bit strong on the lavender, but at the moment, I so love the flavour and I ate almost all of them in no time at all. Of course, I did share a few of them!
For my baking day with my friend, I read up on a few different meringue recipes and found one that worked for me, with a couple of little tweaks. These would be perfect for a summery day, with a glass of chilled white wine or Pimms. Alternatively,as it's still winter, they seem to go fantastically well with a cup of chai tea. (They tasted fab at breakfast time too. Just maybe not the best sugary treat for that time of the morning!)
|
My first ever meringues!
Ingredients
3 large egg whites
6oz (175g) sugar
Pinch of salt
1 - 2 teaspoon dried lavender flowers (depending on taste)
Tiny drop of vanilla essence (optional)
drop of blue food colouring (optional)
drop of red food colouring (optional)
Directions
- Heat the oven to gas mark 1 (140oC)
- Prepare a baking tray with a lining of greaseproof paper
- Whisk the egg whites in a bowl. Preferably with an electric whisk.Start on a low speed for approx 1 minute and then slowly increase the speed.
- Whisk for about 2 - 3 minutes until the egg whites form peaks when the whisk is raised out of the mixture.
- Whisk in the sugar, a tablespoon or equal amounts at a time. Whisk until the mixture becomes glossy.
- Add the lavender flowers at this time. Whisk in the drop of vanilla essence with the flowers. The essence is optional but taste rather nice.
- Add a drop of red food colouring and a drop of blue food colouring. Mix this in and you should get a lovely, pale lavender colour. Or you can leave them white.
- Spoon the mixture out onto the baking sheet using metal spoons, forming neat blobs of meringue.
- Pop the tray and meringues into the centre of the pre-heated oven for around 30 - 40 minutes, or until the meringues look paler and dried out.
- Once ready, take them out of the oven and leave them to cool on the tray.
You can always keep the meringues for a week or so in an air tight tin. If you have any left of course!
|
Hi Sam
ReplyDeleteThanks for the credit to my blog for the basic meringue recipe. I have published your comment on Being Creative now - sorry it's taken a while - so readers can see the link back to you. Love your photo of the meringues on the gorgeous vintage china!
Michelle