Welcome back! Hope you’re having a lovely week so far. Today I’m going to be sharing my full-proof meringue recipe. With a bit of creativity, you can make them look Pinterest perfect! They’re basic meringues, shaped like macaroons to make them cute and tiny 🙂 But I find macaroons have so much space to fail whereas meringues work perfectly every time. Now, let’s get into it!
I bought my meringues pre-made, I know that’s cheating. But here is a recipe I took from BBC GoodFood, our trusted friend. A few comments said they burnt but most were positive reviews. Just be careful!
- 4 large egg whites, at room temperature
- 115g caster sugar
- 115g icing sugar
- more icing sugar for buttercream
- food colouring! I used blue, red and pink.
- Heat the oven to 110C/ 100C fan/gas ¼.
- Line two baking trays with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
- Tip 4 large egg whites with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.
- Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy.
- Divide the mixture into three bowls. Add a tiny, tiny drop of liquid food colouring in to each bowl. Gently (super gently) fold in until they look a light pastel colour.
- Scoop up a dessertspoonful of the mixture. Using another spoon, ease it on to the baking sheet to make a circular shape. Or just drop them in rough rounds, if you prefer.
- Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Leave to cool on the trays. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.)
Now to the part of the recipe I invented:
- Once completely cooled, you can start decorating. Whip up some buttercream and divide into three bowls, as before. Add in a drop of food colouring into each bowl. You can make them darker than the original meringue, or the same colour (although that does take a lot of precision).
- Grab two meringues and sandwich them together, with the buttercream centre.
- Allow the buttercream to harden before serving.
That’s it! Your mock macaroons are now made to share on Instagram and go completely viral. Do send me you photos if you decide to recreate 🙂
Want to see my Instagram perfect meringues on Instagram? Just click here, I posted a new photo this evening.
What’s your favourite flavour macaroon?
Mine is by far pistachio!