INGREDIENTS

Serving: 1 baking pan (30 x 35 cm)

• 3 Regular Size Eggs (1/2 cup) - room temp!
• 1 cup White Granulated Sugar
• Gel Food Coloring
• *optional* Vanilla Extract
• *optional* Vinegar

TOOLS

• Stand Mixer (or whisk by hand)
• Bowls
• Parchment paper
• Sheet Pan
• Spatula
• Piping Bag / Plastic Bag (Ziploc)
• Star Piping Tip (swirl shape)

Tips

Tip 1 : Meringues are sensitive to other substances, so cleaning your bowl with a few drops of vinegar will help to further sanitize it.

Tip 2 : The egg to sugar ratio is 1 : 2

Tip 3 : Slightly heat your sugar in the oven so it will dissolve more easily in the meringue mixture!

(via Meringue Girls)

Directions

1. Preheat the oven to 50 degrees celsius - times may vary depending on what kind of oven you are using.

   2. Add your eggs into the stand mixer and mix on low speed until the eggs look frothy.

3. This is a very important stage! Spoon in small amounts of sugar whilst your eggs are still frothy (before they are fully whipped - or else you may be left with a ruined batch of meringues = visible sugar granules).

     4. As you keep adding bits of sugar, gradually increase the speed (don't be scared to scrape the sugar stuck at the sides of the bowl with a spatula!).

     5. When you've added in all of the sugar, turn your whipping level up to the highest speed and wait for you meringues to form white peaks.

Like this:

*Note: Before it is completely ready, you should put in a few drops of vanilla extract (around 5 drops). Remember, meringues are extremely sensitive to other ingredients, so only add liquids in moderate amounts.

To test the meringues:

• Take the bowl and flip it upside down (nothing should fall out).
• BEST TIP! This tip that I learnt from Cupcake Jemma has ALWAYS proven worthy! Take a bit of meringue between your fingers and if you DO NOT feel any sugar granules, then the meringues are ready~

      6. Now... for the fun part! DECORATING!

7. First, lay some parchment paper down on your baking sheet. Stick it down with some meringue.
8. Separate the meringue into different bowls and add gel food coloring (only a little = very vibrant). When coloring meringues, gently fold the mixture in with a spatula (this makes sure we don't damage the meringue's structure).
9. For the colorful flower swirl (yellow + white), add the yellow and white meringues into separate piping bags and cut both plastic tips off. Then, fit them into a new piping bag to produce a beautiful two tone effect (*remember to add the star tip first!)

*How to pipe Video

9. Now for the green stem, you can simply add green meringue into a regular piping bag and cut off the plastic tip. (For the leaf, add more pressure and quickly release for a pointed effect).

Tip: To secure the flower swirl and stem together, pipe a little bit of yellow meringue where the two meet.

10. Great Job! :) It's finally time for the oven!

Oven Directions

1. You should have preheated the oven to 50°C.
2. After around 30 minutes, change the temperature to 100°C.
3. Wait for 1 hour, until the meringues are slightly browned (I personally think this gives the meringue a really delicious burnt back taste, but if you are more into aesthetics, go low and slow --> You can even turn off the oven after baking on a higher heat).

Note: You may need more time depending on your oven.

Pro Tip: How to know if the meringues are completely done

• Although it may seem like your meringues are still undercooked or wobbly underneath, they need to cool to stiffen up (sugar needs to crystalize).
• To test, take a piece of meringue out, and wait for it to cool. If it hardens, you're ready! (should taste crunchy in the mouth).
• Perfectly baked meringues should peel of from the parchment paper seamlessly. If parts of the meringue sticks, it is a sign that your meringues aren't completely ready.

Thank You for visiting NhightEaters... Look forward to many more blog posts to come!