These gorgeous, airy little bites are a breeze to whip up, and you probably have most of the ingredients already! The recipe is embarrassingly simple, and much less fussy than macarons. Mix up your Mum’s favourite colours and put them in a tin or cello bag for an lovely Mother’s Day gift, or pile them on a platter for a brunch or get together. Experiment with different icing tips and shapes, or just snip off the end of a sturdy freezer bag.
makes about 3 dozen, depending on size
3 large egg whites, at room temperature
3/4 cup Tale Lyle Fruit sugar
1/4 tsp cream of tartar
1/2 teaspoon of strawberry candy flavouring
1/2 teaspoon of Nielsen Massey Rose Water
pinch of Sal de Ibiza sea salt
Food colouring of choice (optional)
Preheat oven to 215 degrees and line 2 baking sheets with parchment paper.
Place the egg whites in the bowl of a stand mixer and insert the whisk attachment (or use a hand mixer). Whisk the egg whites on low until frothy.
Add the cream of tartar, salt, strawberry flavour and rosewater. Increase speed to medium.
Once whites begin to hold their shape (soft peaks), begin gradually adding the sugar. Once sugar is incorporated, increase speed to medium-high and whip until the stiff peaks stage. The mixture should now be glossy and smooth. Divide into bowls, mix in your colour choices and whisk until uniform. Remember it’s easier to add more colour than to take away, so start light and deepen as needed. Put into piping/freezer bags and pipe onto prepared sheets.
Bake for about 60 minutes, depending on size. The meringues should feel light and hollow, and peel off the parchment easily. Turn off the oven and crack the door. Let the meringues finish cooling completely in the oven. Once cool, package or store in an airtight container on the counter for up to 4 days. Enjoy!
Emily is photographer, foodie and crafter who has been honing her cooking skills since 6 years old. Formerly an executive catering specialist for advertising agencies, Emily is now combining her love of food and photography into a blog to be launched soon. Stay tuned!