Oh just a casual reminder that it is currently T minus 6 days til the Biggest Virtual Morning Tea! You guyzzz! What are you making? No, don't tell me. Surprise me!
For those who missed it, we will be having a little tea party via the internet for an entire week to raise much needed funds for cancer research. The basic idea is that you post ANYTHING tea/tea party/morning tea related (crafts, recipes, outfits! We want it all!) up on your blog and I'll link it up over on this page so that you can see what everyone else is up to and it's like we're all hanging out together. Seriously, I'm frocking up all week.
If you are stuck for ideas what to make, here's something I prepared a little earlier. These Rooibos tea infused meringue drops are tiny droplets of delicious and obviously perfect for any tea party. In the mood yet? Good!
Oh and some pretty awesome news - we have passed the halfway mark to our $2000 goal which is just amazing. Thank you so so so much if you have already donated. You are the bee's knees. And hopefully we'll kick butt next week and bring it home. And bring some treats home.
Okay okay, just tell me. What are you making?
If you want to get involved in the cause and help us raise money for those affected by cancer - please donate to our Biggest Morning Tea team here!
Rooibos Meringue Drops
100g Caster Sugar
2 Rooibos Teabags (plus some more to sprinkle over)
2 Egg Whites
1/2 tsp Cream of Tartar
Preheat oven to 100°C.
In a small saucepan combine water and sugar and stir over low heat until the sugar has dissolved completely. Pop in the tea bags and increase the heat to medium.
Once it starts to simmer, leave it for 10 mins then remove from the heat and discard the tea bags.
In the meantime, separate your eggs, putting aside the yolks for another use (custard! creme brulee! hollandaise!) and putting the whites into the bowl of our electric mixer.
Once the sugar syrup has been taken off the heat, start whipping the egg white and cream of tartar until white and fluffy. Start pouring in the syrup slowly and in an even stream until all incorporated and the meringue is nice and shiny.
Spoon meringue into a piping bag and pipe small droplets onto a baking tray lined with grease proof paper. Sprinkle over some tea leaves then bake for approximately 2 hours or until completely dried out. I like to leave them in the turned off oven until it has completely cooled.
Make sure to transfer to an airtight container to prevent your meringues going soggy (stupid Australian humidity).