Click here for the recipe in PDF version (to print)
Ingredients:
1/4 cup (60ml) water
3/4 cup (165g) sugar + 1/4 cup (50g) sugar
5 egg whites
1tsp vanilla paste
Food coloring gel or paste (optional)
Directions:
- Boil 3/4 cup (165g) sugar and 60ml water over medium heat until it reaches 248°F (120°C). As it cooks begin meringue so it’s ready when syrup is done.
- Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkles in 1/4 cup (50g) sugar. Beat.
- Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
- Beat the frosting for 7-10 minutes until the outside if the bowl is room temperature.
- Color the meringue with several drops of gel or paste food color (optional).
- Put the meringue in a piping bag and pipe the desired meringue shapes.
Bake in the oven at 212°F (100°C). For small shaped (about 3 cm), bake for 1 hour and for larger shapes, bake for 2 hours (about 6 cm).
Note : Depending on size and shape, please adjust baking time accordingly. Meringues are ready when you can easily remove them from the baking paper.
