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When you are making meringue kisses for the top of a cookie cake you don't need oodles of them. This is a small batch recipe that will make enough to top a cookie cake, and even allow for a few different sizes, shapes and colours if desired, plus a few leftovers.
SMALL BATCH MERINGUES:
1 egg white
1/2 tiny pinch salt
60 grams caster or super-fine sugar
1/2 teaspoon cornflour
1/2 teaspoon white vinegar
a few drops of vanilla extract
Preheat the oven to 160°C. Line a baking sheet with a silicone baking mat or baking paper. If using baking paper splash a little water onto the tray first to help the paper stick to the tray.
In a bowl place the egg white and salt and beat or whisk until the whites form soft peaks. Add the sugar a spoonful at a time, mixing well after each addition. When all the sugar has been added and you have firm peaks, fold in the cornflour, vinegar and vanilla essence. You can fold through some icing colour at this point if you wish to make coloured meringues.
Scoop the mixture into a piping bag fitted with your choice of nozzle. Pipe the meringues onto your prepared tray and place into the oven. Immediately reduce the oven temperate to 140°C and bake for approximately 20 mintues. The cooking time depends on the sizes of meringues you have made. The meringues should have a faint tint of beige to them (unless you've coloured them). If they are browing too much reduce the oven temperate to 130°C. When cooked, turn off the oven but leave the meringues in there for at least 2 hours (or overnight) to completely dry out.
Use your little meringues to decorate the top of your cookie cake!
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