CARAMEL MERINGUES
13th July 2020
FAT: 30.36g PRO: 5.14g CHO: 3.34g Kcals: 307 Ratio: 3.58:1
Notes
These meringues are crunchy right through and have a slight caramel
flavour, if you prefer them to remain almost white then set the oven to 130c / fan 110c / gas 2, either way they are lovely.
The meringues without cream will keep in a plastic container for at least 10 days.
They are useful as dessert or a treat.
If you make 5 meringues, each one will have: Fat: 6.07g Pro: 1.02g Cho: 0.66g
Ingredients
- 38g Egg whites
- 19g Blueberries - MORRISONS
- 60g Double cream – MORRISONS
- 30g Icing - NATVIA or SUKRIN
- You will also need a few drops of vanilla extract, ¼ teaspoon of cream of tartar, a tiny pinch of salt and some purple food colouring.
Instructions
- Pre heat oven to 140c / fan 120c / gas 3.
- Reserve the cream and blueberries.
- Mix the cream of tartar and salt with the icing, then WHISK together with the egg white until stiff.
- Place on non stick parchment on a baking tray in small nests, I made 5.
- Cook for approximately 40 minutes until they have turned golden brown, turn off the oven and leave them there until absolutely cold – overnight is good if you can!
- Whip the cream with some purple food colouring and divide between each nest, 12g for each one.
- Make purple eggs with the blueberries cut them in half and divide equally.
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CLICK HERE FOR DISCOUNTS.