Pastel Meringues
Sweetly coloured and delicious to eat, these pretty pastel meringues are a great make-ahead dessert, especially when paired with lightly whipped cream and your favourite Farro sauce. We paired ours with the Three Berry Coulis for an extra fruity zing.
Ingredients
Meringues:
6 egg whites
½ tsp cream of tartar
375g caster sugar
Flavour Variations:
Pistachio
1-2 drops green gel food colouring (optional)
¼ cup pistachios, chopped
Raspberry
1-2 drops red gel food colouring (optional)
2 Tbsp Fresh As freeze-dried raspberry powder (or crush whole freeze dried raspberries instead)
Passionfruit
1-2 drops yellow gel food colouring (optional)
1 Tbsp passionfruit powder
Method
Preheat the oven 70°C (or as low as your oven will go).
Using an electric beater, whisk the egg whites and cream of tartar until soft peaks form. Slowly start adding the sugar a tablespoon at a time, beating well between each addition until thick and glossy.
Divide the meringue into 3 bowls. Add the different gel colourings to each bowl a drop at a time until you reach the desired colour. Fold through half of the nuts or most of the powders, reserving a little for dusting at the end.
Line a couple of baking trays with baking paper and use an ice cream or cookie scoop to drop spoonful’s of the mix onto the trays. (You could also use spoons here. If using a scoop, wetting it with water makes it easier to shape). Sprinkle over the remaining nuts and powders.
Transfer the meringues to the oven and bake overnight, or for a minimum of 2 hours until dry to touch and they sound hollow when tapped. This may take longer depending on the size of your meringues. Leave to cool in the oven, with the door slightly ajar (wedge open with a wooden spoon if necessary).
Store in an airtight container until ready to use.