Otaika Valley Christmas Meringues
Meringues are a timeless festive dessert, and this recipe will make perfect meringues every time. Made with Otaika Valley Free Range Egg whites and finished with a shimmering bruch of edible gold dust, they’re the perfect way to sweeten up the season.
Prep time: 30 minutes | Cook time: 2-3 hours | Makes: 12 meringues | Recipe by Cecilia Tian @ultimateomnoms
4 Otaika Valley Free Range Egg, whites (room temperature)
250g caster sugar
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
Edible gold lustre dust
INGREDIENTS
Preheat oven to 110°C and line a baking tray with baking paper.
Ensure that your mixing bowl and beaters or whisk are completely clean and dry.
In the clean, dry mixing bowl, beat the egg whites on medium-low speed for about 1 minute until they become frothy.
Add the cream of tartar and increase the speed to medium-high. Continue beating the egg whites until they reach soft peaks.
Gradually add the caster sugar a little at a time while continuing to beat the egg whites. Beat until stiff, glossy peaks form.
Once all the sugar has been added, increase the speed to high and add the vanilla extract.
Using a piping bag or spoon create the desired meringue shape on the baking paper.
Bake the meringues in the preheated oven for 1 hour - 1 hour 30 minutes or until they are dry to the touch and can be easily lifted off the baking paper without sticking.
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 hour. This slow cooling process helps prevent cracking.
Once the meringues are completely cool and dry, brush gold edible dust onto the cooled meringues.
