Baby meringues

A little girl’s first birthday is a great chance to break out the sprinkles.
So when our friend’s little girl Isabelle turned one these little meringues were perfect to bring along.
They are very quick to whip up, tasty and just so pretty. But you have to be patient while they cook.
I used to make them as a kid and was pleased I had an excuse to do so again.
As a kid I’d scoop the mix onto a tray with teaspoons or in all kinds of shapes. These days I prefer to use a piping bag, it’s quicker and you get a more consistent result.
I’ve made them in every colour imaginable (sometimes all at once). Add colouring just before putting the mix on baking tray.
Colouring is optional, but sprinkles are not. Pop them on top just before they go into the oven.
You should cook meringues before you go to bed and let them rest in the oven overnight to stop cracking and make them perfect but these little guys are fine to eat up straight away. As they are small they are less likely to collapse and really that takes far too much planning.
I made these on the morning of the party and drove them an hour to the lunch-time party with no problem.
Adults and kids alike could enjoy – a mouthful of youth for us oldies and best of all the meringues were just the right size for the birthday girl to grab hold of.

SHORT AND SWEET: Once cool, baby meringues can be stored in an airtight container for a couple of days – but they are unlikely to not be munched away it that time.

Natasha xx

Baby meringues
Ingredients
Egg whites
55g sugar for each egg white

Method
1.      Whip egg whites until they are stiff (that is they turn white and can hold their own shape)
2.      Add caster sugar one table spoon at a time while slowly mixing until all incorporated – the mix will be glossy
3.      Pipe about a teaspoon’s worth of the mix onto a lined tray. You can use teaspoons if you prefer.
4.      Cook for about two hours in an oven set at 100 degrees Celsius.
5.      You want them dry on the outside and marshmallowy on the inside – don’t let them brown, that’s too far.
6.      Leave to dry out in oven overnight. Or if you want to just get into them let them dry to your touch (five to 10 minutes) and go for it.