No-bake Meringue

I can’t begin to explain to you how life changing this recipe is! Since the cafe closed, I’ve tried to make meringues in both my home & studio. However, for reasons I am not sure about yet, meringues rarely come out of the oven crispy on the outside & soft inside. I have a hunch it’s just the type of oven but nevertheless it was driving me mad!

A few years ago I spied on Instagram Nectar & Stone piping out some Christmas sugar art which inspired me to search for a no-bake meringue. Finally, I’ve got a recipe I’m so happy with, and I can’t wait for you to give it a go! It will change the way you meringue! Hehe xo

Ingredients

• 10g egg white powder

• 90g water, at room temperature

• 200g caster sugar

• 200g pure icing sugar, sifted

Method

Line 2-4 trays (depends how big or small you want to pipe meringues) with baking paper. Spray the trays w a little oil to help paper stay in place. In a mixing bowl, combine the egg white powder and water. Turn on whisk attachment and begin to whisk until soft peaks. Gradually add caster sugar tablespoon by tablespoon until a meringue forms. It will be stiff, very white and shiny to look at.

Once the mixture is no longer gritty, the sugar has all dissolved. Gently mix in pure icing sugar in three increments, until meringue mixture is firm but light & shiny still.

You can divide this mixture into smaller amounts & add some dye/flavouring oils. Fill piping bags w mixture & begin piping meringue on to baking paper. Decorate w sprinkles, salad de fleurs, gold leaf or other decorations as you like. I used paper straws & piped meringue pops for St Valentines’ Day - start this by piping a line of meringue to stick the straw, before decorating the meringue pop.

Once you’re happy w your meringues, simply leave out at room temperature for 24-48 hours. Keep dry, and refrain from touching. Meringues are ready once you can carefully peel them off the baking paper!

Meringues keep for a very long time, in an airtight container in a cool, dry place. Use to decorate cakes, make eton mess, eat on its own…the choices are endless!