A couple of weeks back I caught an episode of ‘Cooks to Market’ on Food TV, only to see one of my little sister’s school friends – Stacey – competing as one half of the team ‘The Meringue Girls’. They did very well on the show and it seems the momentum has continued since as they have a book on the way! Watching them make beautiful meringues of all colours and flavours inspired me to give it a go.
3 egg whites
¾ cup of caster sugar (I used half regular and half Billington’s Golden Caster Sugar)
1 tablespoon Nutrafresh sparkling passionfruit powder
a few drops of yellow food colouring
*whipped cream or ice cream to serve
Pre-heat your oven to 180˚C.
Beat egg whites until stiff but not dry, add half the sugar and beat well, add remaining sugar a tablespoon at a time, beating well after each addition, add passionfruit powder with your last tablespoon of sugar.
Drop oven temp to 120˚C and pipe or spoon small amounts (slightly smaller than bite size as mixture will expand) of the mixture onto an oven tray lined with baking paper.
If you wish to colour them just place a small drop of yellow food colouring to the top of each meringue and swirl with a skewer or toothpick.
Bake for 35 minutes or until meringues are dry but not brown.
*Tip – do not open oven door while cooking!
I think these are divine and so, so easy. Ice cream or cream takes the tang off the passionfruit perfectly, I also served mine with a small drizzle of Prenzel Passionfruit Tipsy Topping! If you want to know more about the Meringue Girls you can check out Stacey’s Interrview with Food TV here.