Meringue is the 1st choice for me for sweet treats where i have egg white left over from any baking. Most kids can’t resist to take this lovely & light biscuits!
4 x 55g egg whites cold
2 teaspoon lemon juice
200 g castor sugar
1/2 tbl spoon raspberry rum (optional)/ Vanilla extract
chocolate source (optional)
any food colour
Beat egg whites in a very clean glass bowl using a bench top mixer until very stiff approximately 2 minutes. In between add lemon juice.
Continue beating while gradually adding castor sugar. Add flavour.
Beat egg white mixture until thick, stiff & shiny until sugar has dissolved approximately 8 -10 minutes . (Pinch meringue mixture in between fingers and rub together should feel smooth not gritty)
Add any preferred food colour. mix well. Pipe any shape you like on the lining pan ! make funs!!
bake in preheat 100-110 degree C oven. bake for 1 – 1 1/2 hours. until very dry. leave in cool in the oven & keep in air tide container immediately when cold. can keep for 2-3 weeks!
your kids will love it!