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Here's a seasonal treat to try this holiday which the kids will love to help with. The meringues can be small enough to be bite-sized, or large and dramatic.
Ingredients: (makes 7 – 8 snowmen)
1 large egg white
60gms caster sugar
pinch of salt
Method:
Pre-heat oven to 130⁰C (fan). Line a baking tray.
Whisk egg white and salt on slow for 1-2 minutes. Increase speed to medium and continue to whisk for another minute or two until the egg whites have formed stiff peaks (but still moist). Increase speed to high and gradually add the sugar until all is incorporated and mixture is stiff and glossy, (this can take a few mins).
Pipe the mixture onto the prepared baking tray. Cut a large hole at the end of the piping bag, squeeze out an amount and then lift the bag slightly to get a smaller amount on top for the head. Reduce oven temperature to 120⁰C and bake for appx 18-20 mins.
When ready turn off oven and leave meringues in to cool. Use coloured icing tubes or make the icing by mixing a small amount of water with icing sugar and food dye to colour, and decorate your snowmen.
Enjoy.
Gaby Van Clarke
Size isn't everything, but going large on these cookies does make for an eye-popping treat that's great for sharing. The biscuity outer with the squidgy centre gives a good blend of textures with a gentle sweetness from the light brown sugar.
The Maldives is a long way to go to pick up a recipe, but wherever we are I'm always keen to discover what the locals are doing. The patisserie chef was kind enough to share this recipe that was part of the delicious breakfast offering.