Sunday, 28 April 2013

Jelly Crystal Meringues

These are a super easy treat that are quick to whip up, even if, as per normal meringues, they take a while to cook.  Using jelly crystals means they are flavoured differently depending on what flavour you pick.  

3 egg whites (size 8s preferably, use 4 eggs if smaller).
1/2 c caster sugar
1 packet of jelly crystals

Combine the sugar and the jelly crystals until well combined.  In another bowl, beat the egg whites until soft peak.  Once this stage is reached, slowly add the sugar/crystal combination a table spoon at time, ensuring that each addition is well mixed into the egg whites.  Once it is all combined, keep mixing for a further two minutes, ensuring well combined.

Line a tray with baking paper and pipe the meringue onto it.  Bake at 120 °C for 40 - 50 minutes depending on your oven. They don't need much cooling, are good to go practically straight away.

I have baked this as a whole like a pavlova, and it came out just fine.  Be aware that due to the gelatin in the jelly, the middle is a different consistency to a normal pav, it is more chewy, but it still has that delightful crust.  Actually it has MORE of that deliciousness, which is my favourite part.

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