Colourful Sprinkle Meringues
2 h. 45 min.
- 3 large egg whites
- ¼ tsp cream of tartar
- ¾ cup superfine caster sugar
- ¼ tsp vanilla extract
- pink Food coloring
- 2 cups cream (48% fat, chilled)
- 2 Tbsps powdered sugar
- sugar heart (decorative)
Heat the oven to 150°C (130° fan) 300°F gas 2. Line a large baking tray with non-stick baking paper.
Whisk the egg whites until foamy. Add the cream of tartar and whisk until soft peaks form.
Gradually whisk in the sugar until very stiff. Whisk in the vanilla and a few drops of pink colouring.
Place small spoonfuls of the mixture on the baking tray in disc shapes.
Bake for 1 1/2-2 hours until crisp. Turn off the oven and leave the meringues to cool completely in the oven.
Whisk together the cream, icing sugar and a few drops of pink colouring until thick.
Place the sugar hearts on a plate.
Spread 1 meringue disc with cream. Top with another meringue. Spread cream on the top and sides to cover completely.
Roll in the sugar hearts. Repeat with the remaining meringues and cream. Chill until ready to serve.