Candice Brown’s Red White and Blue Meringues
Indulgent, mini meringues flavoured with blueberry and topped with sprinkles from Candice Brown's Comfort.
Unlike the giant Pavlova these are the perfect size to pop straight in your mouth in one go and generally this is what tends to happen! You can vary the size and shape with the help of some creative piping nozzles, to create toppings for cakes, cupcakes or just more sweet treats! The meringues are great to package up as gifts but not with cream or jam/ curd in the middle as this will make them go soft quite quickly.
|½||lemon, to wipe bowl and whisk|
|red and blue food colouring gel|
|blueberry jam, preferably home-made|
|mango curd or ready-made passion fruit curd|
|sprinkles (e.g. finely chopped nuts, hundreds and thousands, mini chocolate stars)|
You will need: a freestanding electric mixer and piping bags
Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4).
Spread out the caster sugar on a baking tray and heat in the oven for about 10 minutes until the sugar starts to melt around the edges.
Meanwhile, use the lemon half to rub the inside of the bowl of a freestanding electric mixer fitted with a whisk attachment. Wipe the whisk with lemon too. This will remove any grease. Put the egg whites into the bowl and whisk on a medium speed until fluffy with firm peaks.
Remove the hot sugar from the oven and reduce the temperature to 100°C fan (120°C/250°F/Gas Mark ½). Slowly add the hot sugar to the egg whites, a spoonful at a time, whisking all the while on a medium speed. Once all the sugar has been incorporated, continue whisking until the meringue is stiff and glossy. Add the icing sugar a spoonful at a time while whisking.
Check for stiffness by lifting out the whisk – the meringue on it should hold high pointy peaks (or, if you are feeling brave, lift the bowl up and turn it upside down – the meringue should not fall out).
Fit three piping bags with nozzles of your choice – I like to use a large round one or a flower nozzle. Paint a stripe of blue food colouring gel on the inside of one piping bag and a stripe of red gel inside the second bag (or use colours of your choice); leave the third bag bare. Divide the meringue equally between the piping bags.