Ingredients
6 egg whites
2 cups Chelsea Caster Sugar
1 tsp vanilla essence
1 tsp white vinegar
1 tsp cornflour
Pink food colouring
Blue food colouring
Whipped cream to serve or Dairy Free Berry Sauce
2 cups Chelsea Caster Sugar
1 tsp vanilla essence
1 tsp white vinegar
1 tsp cornflour
Pink food colouring
Blue food colouring
Whipped cream to serve or Dairy Free Berry Sauce
Method
In a large bowl (not plastic) beat egg whites until soft peaks form. Gradually, add the Caster sugar very slowly. The mixture should be getting thick with each addition. The whole sugar adding process should take at least 10 minutes. Beat in the essence, vinegar and cornflour.
Put half of the mixture into a separate bowl and, using a few drops of food colouring, colour one bowl pink and the other blue. Spoon mixture out into little 'blobs' onto abaking paper covered tray. Bake in a low 110°C - 120°C oven for 45 minutes.
The meringues should lift off the paper easily.
Cool on a wire rack and jam together with whipped cream, when cold.
Put half of the mixture into a separate bowl and, using a few drops of food colouring, colour one bowl pink and the other blue. Spoon mixture out into little 'blobs' onto abaking paper covered tray. Bake in a low 110°C - 120°C oven for 45 minutes.
The meringues should lift off the paper easily.
Cool on a wire rack and jam together with whipped cream, when cold.
Enjoy
Here are pics
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