Recipe by Olivia Scott
You can make these sugar free, by simply using erythitol or xylitol in replacement of white sugar. They won’t maintain the same height, but still work for a low sugar treat
- Egg beater
- Piping bag (alternatively you can use a zip lock bag and snip the corner about 1cm up from the corner to create a hole).
- 8 egg whites (save egg yolks for baking)
- 2 cups white sugar
- Pinch vanilla bean
- Natural pink food colouring
- Rose petals, pistachios, chopped chocolate (for decoration)
- Beat the egg whites on high for 5-8 minutes in a glass bowl. Until stiff peaks form (the whites mixture doubles in size).
- Very slowly, add 1 tbsp of sugar at a time, continuing to beat until the sugar is completley whipped through.
- Dip a skewer into the food colouring bottle, and line the edges of the piping bag, drawing from the tip of the nozzle to the base. You can do this as many times as you like, leaving about 3cm between each line.
- You may also like to add a few drops sparingly across your meringue mixture, and lightly mix tro create more marbling.
- Spoon the meringue mixture into the piping bag. You may need to do this 2 or 3 times depending on the size of the bag.
- On a lined baking tray, pipe mounds of meringue about 5cm wide, onto your baking tray. Move your hand in a circular motion to create a spiral effect.
- Use consistent pressure on the bag, so the size of the swirls are the same.
- Once your mixture is used up, place them into the oven for 1 hour at 150 degrees celsius.
- Once ready, remove from oven and set aside to cool.
- Serve with whipped cream and fresh strawberries. Decorate with optional garnishes.
- Store in airtight container for up to a week.