150gegg white - clean with NO yolk from approx 4 large eggs
300gwhite caster sugar
½tspvanilla bean powder/paste/caramel extract
food colouring paste
Make the Meringue
Prepare three baking trays by lining with baking paper. Set aside.
Preheat the oven to 200C/400 F/Gas 6 and line a small, deep baking dish with baking paper.
Weigh the caster sugar into the dish and heat in the oven for 7 minutes (this helps to give the meringue a stable, glossy texture).
While the sugar is heating, whisk the egg whites (preferably in a stand mixer). Whisk slowly at first (to allow small stabilising bubbles to form) and gradually increase the speed, whisking until the egg white forms stiff peaks.
Take the hot sugar from the oven and turn the oven down to 110 C/225 F/Gas ¼. Leave the oven door open to enable the oven to cool quicker.
With the mixer on full speed, add the hot sugar to the egg whites a teaspoon at a time, whisking continually and making sure the mixture has returned to ‘stiff peaks’ before each addition. Continue until all the sugar has been added.
Once all the sugar has been added, whisk on full speed for at least 5 minutes until truly stiff and glossy. To test whether the mixture is ready, rub a small amount of the mixture between thumb and finger. If it is still gritty with sugar, continue to whisk until smooth.
Finally add any flavouring to the meringue mix and whisk or fold through.
Pipe the Meringue Bites
Take a disposable piping bag and turn inside out (leaving about an inch inside the turn to grab and turn back).
Paint three or four stripes of edible food colouring paste from top to bottom of the inside of the piping bag about half the length of the bag.
Pull the point back through to turn the bag back the right way (the colour should be on the inside).
Depending on how many different coloured meringues you want to make, you will need to repeat the above and prepare a piping bag painted with each individual colour. You will also need to divide the meringue mixture proportionately for each colour.
Fill each bag with meringue, squeezing and squishing a little to remove any air pockets.
Secure the baking paper onto the baking sheets with a small blob of icing paste in each corner.
Trim the end off the piping bag (to leave a hole about the size of a 50p piece).
Carefully pipe blobs of icing paste onto the baking paper, pulling up at the end of each pipe.
Repeat for each colour until all the meringue is used.
Bake the meringue for approx 1 hour and 30 minutes (until the base comes away for the paper easily and cleanly). Try not to not open the oven door whilst they are baking for at least an hour and a quarter.
When baked, turn the oven off, leaving the meringue inside to cool with the oven.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.