Meringue drops recipe
These pretty pastel-coloured and chocolate-dipped meringue drops are delicate, delicious and a great gluten-free edible gift idea for Christmas. Make up to 1 week in advance and store in an airtight container until needed.
See method- Serves 5 (makes 30)
- 2 hrs, plus cooling and setting
- 29 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 2 large egg whites
- 125g caster sugar
- pinch cream of tartar
- 1 x tube green food colour gel
- 1 x tube yellow food colour gel
- 1 x tube pink food colour gel
- 75g dark chocolate, melted
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Shop ingredientsEach serving contains
- Energy
- 120kJ 29.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.4gProtein 0.3gFibre 0.2g
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- Preheat the oven to gas¼, 110°C, fan 90°C.
- Line 2-3 baking trays with nonstick baking paper. Put the eggwhites, sugar and cream of tartar in a heatproof bowl, and set over a pan of simmering water. Using an electric whisk, beat for 3 mins, or until the sugar has dissolved.
- Remove from the heat and continue whisking for a further 5 mins, or until the mixture is thick and glossy.
- Divide the mixture between 3 bowls and fold in a few drops of colour gel, until each batch reaches your desired shade. Put the frst batch in a piping bag fitted with a plain 1½cm nozzle. Pipe 10 peaked rounds onto one of the baking trays. Repeat with the remaining batches.
- Bake the meringues for 1½ hrs, then turn of the oven and leave them inside for 30 mins more. Remove from the oven and leave to cool.
- To decorate, dip the base of each meringue in the melted chocolate, adding an extra drizzle to some. Leave to set.
- Tip: To ensure these meringues are vegetarian, check the packaging of the food colouring before use.
- See more Christmas edible gifts recipes
