Friday, July 27, 2012

Meringue Droplets


These Meringue Droplets were inspired by Eileen's recipe in Munch Ministry but I made some modifications to it. These take a LONGGGGG time to bake but they're pretty effortless. And since they taste so damn good, it's all worth the effort!


Meringue Droplets Recipe
Ingredients:

One egg white (I used a 60g weight which had 30g of white)
Equal amount of icing sugar
1/8 tsp cream of tartar
Pink gel food colouring (I used Wilton)
Purple gel food colouring



Steps: 

Preheat oven to 100 degree Celsius.Whisk the egg white till slightly frothy. Once frothy, add the cream of tartar. Add the icing sugar one tablespoon at a time. Allow it to be fully incorporated before adding the next tablespoon. 

Whisk it till stiff peaks form. It should be glossy and pretty! (:

Divide into 3 portions and add a small bit of pink gel colouring into a bowl. Mix well.

Add some purple gel colouring into another bowl and mix well. 
Add a lil' food colouring at a time.. you can add more when it's insufficient but you can't reduce the intensity of the colour.

Have a star piping tip ready in a piping bag. You can use a cup to 'hold' the piping bag! 

Add the 3 colours into the piping bag.. each colour leaning on 1/3 of the side if possible.

Pipe the meringue droplets onto a silpat/silicon mat.

My droplets! Bake in the oven for 2 - 2.5 hours or till surface of meringue is no longer sticky. The purpose for this slow and long bake is to dry out the meringue thoroughly. 

My baked meringue droplets!

Enjoy these pretty melt-in-your-mouth, almost marshmallowy with a crispy exterior Meringue Droplets!


I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 



16 comments:

  1. At which degree Celsius must u bake them at?

    ReplyDelete
  2. Hi dear! A 100 degrees Celsius!

    ReplyDelete
  3. Okies great. I just tried them. They r baking now.thank u for the recipe n detailed pics!

    ReplyDelete
    Replies
    1. Hey dear! Glad you tried it! (: glad that the recipe and detailed pics helped! XD

      Delete
  4. Hi, may I knw the equal amount of icing sugar is means the weight of the egg (60g) or the egg white (30g)... Thanks

    ReplyDelete
    Replies
    1. Hello! The sugar should balance that of the egg white (:

      Delete
  5. Hi cynthia, do u know why mije is a very runny mixture? I mixed till stiff consistency but once I add color in n stir with spatula..after awhile e mixture becomes very runny.. :( must I use electric mixer again after color is mixed in?

    ReplyDelete
    Replies
    1. Hello! The mixture was probably overmixed.. After you add in the colour, you may use a spoon/spatula to mix the colour in gently

      Delete
  6. Hi Cynthia,

    May i ask do I need to wait for the meringue to cool before storing in a btl?

    If yes. Leaving it out to cool in room temp will it 'lou fong'??

    ReplyDelete
    Replies
    1. yes please. keep it once it's cool and it's good enough.

      Delete
  7. Can I put it on cake as decoration? Will it melt or Lou hong?

    ReplyDelete
    Replies
    1. yes you can but i dont think the moisture (both from the fridge when you store the cake and when it touches the cake) will help in keeping it crunchy..

      Delete
  8. Replies
    1. Hi Reina,

      it is what it says.. 1/8 tsp

      Delete
  9. Hi I tried this recipe and I love it but I left it out in the open and it melted after an hour. Is it suppose to be always chilled? Also, do I need to bake in a baking paper? Coz the base is stuck to the tray.

    ReplyDelete
    Replies
    1. hello! pls keep them in an airtight container once it's cooled (:

      Yes you need baking paper. I used Silpat. You cannot bake it on the tray and omit the Silpat/baking paper in this case..

      Delete

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