Prep Time: 30 mins  / Cooking Time:  2-3 hours  / 12 meringues

 
 

Ingredients

  • 4 Otaika Valley free range egg whites (room temperature)

  • 250g caster sugar

  • 1⁄2 tsp vanilla extract

  • 1⁄4 teaspoon cream of tartar

  • Edible gold lustre dust

 

Directions

  1. Preheat your oven to 110°C and line a baking tray with baking paper

  2. Ensure that your mixing bowl and beaters or whisk are completely clean and dry

  3. In the clean, dry mixing bowl, beat the egg whites on medium-low speed for about 1 min until they become frothy

  4. Add the cream of tartar and increase the speed to medium-high. Continue beating the egg whites until they reach soft peaks

  5. Gradually add the castor sugar a little at a time while continuing to beat the egg whites. Beat until stiff, glossy peaks form

  6. Once all of the sugar has been added, increase the speed to high and add the vanilla extract

  7. Use a piping bag or spoon to create the desired meringue shape on the baking paper

  8. Bake the meringues in the preheated oven for 1-1.5 hours or until they are dry to the touch and can be easily lifted off the parchment paper without sticking

  9. Once done, turn off the oven and leave the meringues inside with the oven door slightly ajar (you can use a wooden spoon to prop it open) for about 1 hr. This slow cooling process helps prevent cracking

  10. Once the meringues are completely cool and dry, brush gold edible dust onto the cooled meringues.


Recipe by Cecilia Tian @ultimateomnoms.