This is how to make pretty mini meringues

If you have ever found making meringues challenging, then this masterclass is for you (RECIPE BELOW). This step-by-step video will show you how to make basic meringues, as well as coloured meringues and even stripy meringues. Once you know how easy it is you will be making meringues all the time. Have fun!

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MERINGUE MASTERCLASS
Prep: 20 mins (+ 1 hour cooling time) Cooking: 1 hour

4 Coles Australian Free Range Egg whites
1 cup (220g) caster sugar
Red gel food colouring (optional)

1. Preheat oven to 100°C. Line 2 baking trays with baking paper.
2. Place the egg whites in the clean, dry bowl of an electric mixer. Whisk until soft peaks form.
3. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking for 2 mins or until the mixture is thick, glossy and the sugar completely dissolves.
4. Use a piping bag fitted with a 1.5cm plain or fluted nozzle to pipe small meringues onto the lined trays. To vary the shapes, use other decorating nozzles. To make pink meringues, tint a portion of the meringue mixture with red food colouring before piping. To make striped meringues, brush lines of food colouring on the inside of a clean piping bag before filling with white or pink meringue mixture.
5. Bake, swapping trays halfway through cooking, for 1 hour or until meringues are dry to the touch and crisp. Turn oven off. Leave meringues in oven, with the door ajar, for 1 hour to cool completely. Store in an airtight container at room temperature.

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