I had some egg white left over from a recipe that only required an egg yolk, so I decided to try patterns on meringues, turned out o.k. I thought. I’m know dying to try more patterns and colours……watch this space.
You can get my original meringue recipe here, all I done was draw lines inside a piping bag with orange food colouring and then filled the bag and piped, quite simple actually but creates a great visual pleasure.
Serves 2 or 1 if your hungry! Calories per serving 135, Fat 6g 2.1g sat. fat, Carbs 12g, Protein 9g.
1 cup or about 1 large handful kale
2 eggs, 1 egg white
50ml skimmed milk
salt and pepper to season
8 cherry tomatoes
20g cheddar cheese (grated) or you can use whichever you prefer
1 teaspoon oregano
1. Preheat oven to 190 deg. Lightly fry Kale and tomatoes in a shallow pan for about 6-8 mins.
2. Meanwhile whisk eggs, white, milk, salt, pepper and oregano together.
3. Transfer Kale and tomatoes into an oven ready dish, approx 8″ diameter.
4. Add grated cheese on top evenly and pour in egg mixture evenly.
5. Bake in oven for about 20 mins. Serve. Yummy!
You could use black peppercorn instead of pepper or even add in some paprika for that extra flavour.
ASSORSTED MERINGUES – makes about 18.
4 Large Egg Whites
115g Caster Sugar
115g Icing Sugar
Food Colouring (Optional)
Crushed Hazelnuts (Optional)
1. Pre-heat oven on Eco Cooking to 100 deg. Line baking trays with baking parchmont paper (don’t use tin foil or baking sheet as they will stick)
2. Break egg whites into a glass bowl and using a handheld whisk, whisk on medium speed until it resembles a fluffy cloud and has stiff peaks.
3. Turn up the speed and gradually mis in the sgar a little at a time, leaving about 5-6 seconds between each whisk. When ready the mixture should be thick and glossy (see picture above)
4. Sift 1/3 of the icing sugar in and using a rubber spatula fold in gently the icing sugar, and repeat until all icing has gone.
5. At this stage you can add any additional flavours or food colourings and fold in gently.
6. Using 2 dessert spoons gently ease a scoop onto the baking sheet or just drop them on.
7. Bake on levels 1 & 3 or 2 & 4 for about 1 3/4hrs – 2hrs. Meringues should sound hollow/ crisp when tapped on bottom, leave on rake to cool.
8. Serve like an Eton Mess with fresh berries (see picture) and some cream or put two together with some cream in the middle.
9. For the hazelnut version, melted some chocolate, pour over, whip some cream and sprinkle crushed hazelnuts on top. (picture to come)
Mmmmmmm………first attempt at these and they were perfect.