I found the Meringue Girls a little while ago via Ever So Pink and not only are they on my future besties wish list but they are behind my first ever really successful batch of meringues. And second and third.
I grew up often begging my mum to buy me colourful mini meringues from the cake store (their Afrikaans name translates directly to 'little foams') and haven't yet lost my love for these crunchy chewy lovelies. I have however never really gotten the hang of making them. Like, really had a great recipe or technique that I was happy with. Until now.
It all clicked after my 3rd viewing of the girls' videos (they're so cute I could watch them all day). It's all in the 2:1 ratio *rawr goes the crowd*. Combined with a top tip to preheat the sugar in the oven, this is pretty much meringues for dummies.
Raspberry Oreo Meringues
- 3 Egg Whites
- About 200g - 240g Caster Sugar
- 1/2 tbs Raspberry Essence
- A drop of Red Food Colouring
- 5 Oreos, crushed
Preheat the oven to 100°C. Carefully separate eggs, put aside yolks and weigh egg whites (depending on the size of your eggs, they should be around the 100g mark). Put aside, then weigh out double this amount of sugar and spread out evenly in a baking dish. Put into the oven for 10 mins, then start whisking your egg whites on slow for 30 seconds then increase the speed until white, fluffy and stiff peaks have formed. It should stay in the bowl if flipped over.
Take the sugar out of the oven and start adding it to the egg whites 1 spoonful at a time. After all the sugar has been added keep whisking until it is shiny and all sugar granules have been dissolved. To check if it is ready, rub some meringue between your fingers - if it is grainy, keep whisking. If it is smooth, fold in the raspberry essence, followed by the food colouring.
Spoon (or pipe) 8 total dollops onto 2 lined baking trays then liberally sprinkle with crushed Oreos. Put into the oven (still at 100°C) for 2 hours. Turn off oven and leave the meringues in there until completely cooled.
Keep in a sealed container for up to 3 days.
Yield: 8 meringues