Thursday, September 23, 2010

Baking: Vanilla Bean Meringues

Vanilla Bean Meringues

These are used every Christmas to make a meringue mountain with cream and berries
(off course minus the blue food colouring!)

At the bottom you can see a blue meringue topping a White Chocolate, Raspberry and Gingernut Cheesecake laced with Butterscotch. This recipe will be shared in a later post.

6 Egg Whites
2 Cups Castor Sugar
1 Teaspoon Natural Vanilla Essence
2 Teaspoons Vanilla Bean Paste (optional– don’t panic if you don’t have it)
1 Teaspoon Malt Vinegar
2 Teaspoons Cornflour
1 Teaspoon Blue Food Colouring (if you feel so inclined)

Preheat oven to 115C.

In a large metal bowl beat egg whites until soft peaks form using an electric beater.

Gradually add caster sugar (teaspoon at a time), Beat in vanilla paste, essence, vinegar and cornflour.

Spoon mixture onto baking tray, and bake in an oven for 45 minutes.

After 45 minutes turn off oven and leave meringues in there to cool down and dry out.

Below is a Jaffa Mouse as well as a White Chocolate, Raspberry and Ginngernut  Cheescake laced with Butterscotch  topped with a blue Vanilla Bean Meringue ( I will share the mouse and cheesecake recipes with you later)

No comments:

Post a Comment