These tri-flavoured meringues are a sweet mix of soft and chewy goodness. They are great to eat on their own or could be used as part of a tasty dessert with cream and fruit.
I’m not normally a fan of meringue but I was drawn to making these ones. I think it was more about experimenting with the flavours and colours and making something pretty than it was about wanting to eat meringues.
I remember eating meringues as a child but can only think of them as a swirl of crumbly sweetness, no real flavour, just sweet. So for these meringues, I thought I would try adding some fun flavours and colours.
For the first batch I added marshmallow flavouring but I left the colour plain white. In the second batch I added tutti-fruitti flavouring and violet colour. To the third batch I added cotton candy flavouring and fuschia colouring. To this day I still love cotton candy, or fairy floss. That amazing sweet flavour and the way it disolves in your mouth. And this is where I confess to being nearly 40 years old and owning my own fairy floss machine! Anyway, back to the meringues…
These meringues were so quick and easy to make. Although, I do kind of feel like I cheated using meringue powder instead of egg whites. Is that the equivalent of using cake mix to bake a cake?
- ¼ cup meringue powder
- ½ cup water
- 1⅓ cups caster sugar
- Food colourings (I used fuchsia and violet)
- Flavourings (I used Tutti-Fruitti, Cotton Candy and Marshmallow)
- Turn on your oven to 120 degrees C (fan-forced).
- Line a baking tray with baking paper.
- Combine meringue powder and water in a bowl and whip to soft peaks.
- Divide mixture into 3 batches. To batch one add 2 drops of marshmallow flavour and whip to stiff peaks. To batch two add 2 drops of tutti-fruitti flavour and 2 drops of violet food colour and whip to stiff peaks. To batch three add 2 drops of cotton candy flavour and 2 drops of fuchsia food colour and whip to stiff peaks.
- Prepare 3 piping bags (I used a 1M and a 366 tip) and scoop whipped meringue into bags (1 flavour per bag).
- Pipe meringue onto baking tray and bake for 50 minutes until meringue is crisp on the outside.
- Allow meringues to cool on the baking tray.