It was recently my friend's hen do and the theme was Ascot. I therefore decided to make trifle cupcakes and mini meringues and Eton mess. I had left over egg whites from the trifle cupcakes so what better way to use them than to make cute little piped meringues. I originally got the idea from Hannah at Corner Cottage Bakery who created these gorgeous tiny meringues. Mine were a little bigger but still looked adorable.
For every 1 egg white use 50g of caster sugar.
For every 1 egg white use 50g of caster sugar.
- Mix the egg whites until they form little peaks.
- Bit by bit add the sugar to the egg whites.
- Finally pipe onto a non stick baking tray and bake at 100C for 30 minutes.
- Turn the oven off and allow the meringues to cool in the over.
To make the Eton mess just add whipped cream and mixed berries.
As this is a fantastic way to use up surplus egg whites I am entering this into June's 'no waste food challenge' I set the deadline for this month as the 15th July, as I am so behind schedule, so I have just sneaked this in!
