Vanilla meringues

Ingredients

  • 2/3 cups icing sugar
  • 1/2 tsp vanilla extract
  • 170 g caster sugar
  • 2 tsp salt
  • 100 g free-range egg whites

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Cooking Instructions

  1. Preheat the oven to 130°C.
  2. Line two baking trays with greaseproof paper.
  3. Place the egg whites and a pinch of salt into the bowl of an electric mixer and start whisking at high speed. Make sure that the bowl is entirely grease-free before you start, otherwise the egg whites will not whip properly.
  4. As the egg whites are stiffening, slowly sprinkle the caster sugar into the mix.
  5. Stop whisking as the meringue becomes stiffer and glossy; be careful not to over whisk the mixture.
  6. Add the vanilla extract and slowly fold the icing sugar into the meringue mixture using a rubber spatula.
  7. Place mixture into a piping bag fitted with a 5mm fluted or plain nozzle.
  8. Pipe 2cm wide swirls of mixture onto prepared trays, allowing 2cm between each for spreading.
  9. Bake for 8 to 10 minutes or until meringues are firm. Turn off oven. Allow to cool in oven with door slightly ajar.
  10. Sandwich two kisses together with lemon curd.
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Buy the ingredients
Selati Icing Sugar 500 g
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Vanilla Extract 50 ml
1
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Castor Sugar 500 g
1
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Cerebos Iodated Table Salt 1 kg
1
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Free Range Large Eggs 6 pk
1
R 0
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