Celebrating the end of winters with these wonderfully light, delicately flavoured, heart-shaped baby pink Meringue Cookies!
Author: Natasha Minocha
100gmsCaster /powdered sugar
A few drops of pink food colouroptional
Preheat your oven to 90C. Line your baking tray with parchment paper.
Whisk the egg whites until soft peaks form. Add the caster sugar in 2-3 batches.
Then add the icing sugar in 2-3 batches whisking until the meringue is stiff and glossy.
The merigue mixture should be stiff and you should be able to turn the bowl upside down without the eggs falling out.
Add a couple drops of food colour, if using. Fold it in gently, but not all the way through. This way, you'll have swirls of pink in different shades.
Keep a piping bag with a wide star shaped nozzle ready. Carefully spoon the mixture in and pipe hearts on the prepared tray.
For making kisses, hold the bagvertically to the baking sheet and gently squeeze, pulling the bag up and away to make a peak.
Bake for an hour, till you can lift off the cookies easily. Cool them completely and store in an airtight container. Enjoy!
Meringue Cookies - https://www.tashasartisanfoods.com/blog/ -February 6, 2019