Rose Flavoured Meringue Kisses

Suitable for Veggies!

With Mother's Day just around the corner (Sunday 15th March for those now panicking!) I thought it'd be nice to put up some little ideas for treats to make the special ladies in your lives. These are really easy and the hint of rose is easily replaced with other flavours. Enjoy! - Bekki

Ingredients;

2 Egg Whites (from large eggs)
90g Caster Sugar
30g Golden Caster Sugar
Rose Flavouring (Dr Oetker have a limited edition one available in supermarkets currently)

Few drops of food colouring (gel is best)

Equipment;

2 baking trays lined with non-stick baking paper

Piping bag
Electric Whisk/Kitchen Aid with whisk attachment

Oven Temperature;

120c/230f/Gas Mark 1/2

Method;

• Seperate two eggs carefully, you need the whites only. If any yolk gets into your whites, you'll need to start again as the whites won't whisk up to full volume if there is any trace of yolk,
  Top Tip - Keep your yolks to make a custard of some kind. I made a few little creme brulees with mine!

• Put the whites into a glass or metal bowl. Plastic bowls are never 100% clean which can affect the whites stiffening. Whisk the whites to stiff peaks. They should look like fluffy clouds.

• Add your caster sugars a little at a time whilst continuing to whisk, making sure to allow the sugar to incorporate fully before adding the next bit.

• Once all the sugar is incorporated and the mix looks thick and glossy, add a 1/4tsp rose flavouring. A little goes a long way, we aren't trying to make soap here!

• Food colouring is optional, but to get ones with little stripes, simply take your piping bag and pop a few drops of colouring sporadically within the bag. You can use a skewer to spread the colouring around to make sure its not in one big blob.

• Gently spoon the meringue into the piping bag being careful not to knock air out.

• Pipe a little of the meringue mix under your non-stick to prevent the paper from shifting as you pipe.

• Pipe little blobs of meringue gently onto the trays. I got 40 from this mix.
  DO NOT panic when the first few come out really saturated in colour. You will find after 4-5 the colour calms down and you get the candycane look coming through instead.

• Pop into the oven for 1hr 20.

• Once they are done, turn off the oven and leave the door ajar but leave the meringues inside. This allows them to completely dry out.

• Once cool, serve with whatever you desire or eat alone as a tasty little treat!

Verdict;

These little cuties are an exact science when it comes to getting a perfect result but if you follow the steps precisely, they are super easy. Perfect to do with kids as they are not difficult and not TOO messy ;)
You colour replace the rose flavouring with other flavours if desired, but I felt rose was suitable given Mother's Day!