Everyone loves a meringue. A crunchy exterior with a gooey chewy interior is the key to meringue-y bliss. Dye ’em red and dip ’em in melted white chocolate, and hey presto – you’ve created a bite size festive masterpiece. Simples.
I harped on about my new found love of the Meringue Girls in the last bake’s post, so I’ll keep it short this time. The recipe for these meringues is from their cookbook. I’ve merely swooped in on my festive flying carpet and transformed them into teeny tiny delicious Santa Hats.
I will just be feeding these to the girls as is, but they would look jolly nice atop a red velvet cupcake, or even as an alternate headwear choice for the chocolate snowmen in this year’s third bake of Christmas. The world is truly your festive oyster. That sounded weird. I apologise. Got a bit carried away. Happens too often.
Anyhoo – do give them a go. Another great one to pop in cellophane bags as a little gift for a colleague or school teacher perhaps. Until next time. Over and out.
150ml egg whites (about 5 egg whites)
300g caster sugar
red food colouring (I used Wilton)
200g white chocolate
1/ Preheat oven to 200°C. Pour caster sugar into lined baking tray and heat until the sugar begins to melt at the sides. Remove and decrease the oven temp to 100°C.
2/ Meanwhile, whisk the egg whites until stiff peaks form, beginning on a low speed and gradually increasing.
3/ Whisk the heated sugar into the egg mixture a spoonful at a time, bringing it back to stiff peaks after each addition.
4/ Carefully whisk in the red food colouring until you reach the desired colour.
3/ Line a flat baking sheet with baking paper, sticking the corners down a small dollow of meringue mix. Transfer the meringue mixture to a piping bag and snip off the end – about a cm across. Pipe meringue kisses, 3 to 4 cm in diameter, until the tray is full. If you’re not sure how to pipe kisses, check out the meringue girls in this video!
5/ Bake for 20 – 30 minutes, or until the kisses are cooked and come away from the paper easily. Do keep an eye on them though, as you don’t want burnt tips!
6/ Remove from oven and allow to cool.
7/ Break the white chocolate into a glass bowl, and melt in the microwave in ten second bursts, stirring in between, to avoid burning.
8/ Carefully dip the bottom of each hat into the white chocolate, allow the excess to drip off, and place on a sheet of baking paper on top of a tray or chopping board. Pop in the fridge to allow to set, and hey presto – you’re done!
And check out #CAKE’s bakes of Christmas past:
The Twelve Bakes of Christmas 2015
Chocolate Gingerbread Men
Chocolate Orange Truffle Puds
Snowman Marshmallow Pops
Ginger Nut & Salted Caramel Marbled Millionaire Slice
The Twelve Bakes of Christmas 2013
Snow-Dipped Ginger Snaps
Mini Mince Pies
Stained-Glass Window Biscuits
Speedy Figgy Pudding
Orange Tea Loaf
Peanut Butter Fudge
Festive Sausage Plait
Bûche de Noël