Meringue drops recipe

4 ratings

These pretty pastel-coloured and chocolate-dipped meringue drops are delicate, delicious and a great gluten-free edible gift idea for Christmas. Make up to 1 week in advance and store in an airtight container until needed. See method

  • Serves Serves 5 (makes 30)
  • 2 hrs, plus cooling and setting
  • 29 calories / serving

Ingredients

  • 2 large egg whites
  • 125g (4oz) caster sugar
  • pinch cream of tartar
  • 1 x tube green food colour gel
  • 1 x tube yellow food colour gel
  • 1 x tube pink food colour gel
  • 75g (3oz) dark chocolate, melted

Each serving contains

  • Energy

    120kj
    29kcal
    1%
  • Fat

    1g 1%
  • Saturates

    0g 2%
  • Sugars

    5g 6%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 5.4g Protein 0.3g Fibre 0.2g

Method

  1. Preheat the oven to gas 1⁄4, 110°C, fan 90°C. Line 2-3 baking trays with nonstick baking paper. Put the egg whites, sugar and cream of tartar in a heatproof bowl, and set over a pan of simmering water. Using an electric whisk, beat for 3 minutes, or until the sugar has dissolved.
  2. Remove from the heat and continue whisking for a further 5 mins, or until the mixture is thick and glossy.
  3. Divide the mixture between 3 bowls and fold in a few drops of colour gel, until each batch reaches your desired shade. Put the frst batch in a piping bag fitted with a plain 1.5cm (3⁄4in) nozzle. Pipe 10 peaked rounds onto one of the baking trays. Repeat with the remaining batches.
  4. Bake the meringues for 1½ hrs, then turn of the oven and leave them inside for 30 mins more. Remove from the oven and leave to cool.
  5. To decorate, dip the base of each meringue in the melted chocolate, adding an extra drizzle to some. Leave to set.

Tip: To ensure these meringues are vegetarian, check the packaging of the food colouring before use.

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