Mini Meringues
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Cook time: 
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Serves: Approx 30 meringues
 
Ingredients
  • 180g golden caster sugar, or plain caster sugar
  • 180g light muscovado sugar, or brown sugar
  • 120g egg whites (approximately 3 to 4)
  • ½ tsp cream of tartar
  • 1 tsp vanilla bean paste
Instructions
  1. Line a large baking tray with baking paper
  2. Place both sugars into TM bowl and mill 10 seconds / speed 10
  3. Wait 20 seconds for the “dust” to settle from the milling of the sugar, then lift lid, scrape around bowl, remove sugar dust from the top of the blade, and insert butterfly
  4. Add egg whites and cream of tartar to the sugar and heat 7 minutes / 37 degrees / speed 2 / no MC
  5. Remove lid from TM bowl and place bowl into the fridge for 20 minutes to allow mix to cool (set a timer)
  6. Turn oven on to 120 degrees fan forced, and place rack into middle of oven
  7. If you are going to pipe your meringues, then place your tip (I used a size 13 star nozzle, but use whatever you prefer) into your piping bag, and sit the bag in a large jug (or other container of choice) ready to receive the meringue when it is done
  8. If you don’t have an icing bag you can also use two long handled teaspoons
  9. After 20 minutes, return TM bowl from the fridge to the carousel and continue to mix 7 minutes / no heat / speed 2 / no MC, adding the vanilla bean paste through the hole in the lid in the last 30 seconds
  10. Place mixture into the icing bag (if using) and pipe as many small meringues as you can depending on the size you are after (ensure you leave a 3cm space between each meringue for expansion in the oven)
  11. Alternatively, use two long handled teaspoons to dollop the mix onto your tray
  12. Place tray into oven and bake for one hour, switch off oven and allow meringues to cool in the oven for at least three hours, but preferably overnight
  13. Next morning remove tray from oven and store meringues in a sealed container for up to two weeks
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/mini-meringues/