Meringue confetti with ice-cream

Make these tiny, brightly coloured meringues for your next party! They are fun to make and eat, and you can use any colours you like.

Meringue confetti with ice-cream. Credit: Everyday Gourmet: Sweet Edition

• serves

  20-30

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Mid

Series. Cooking. Rated PG.

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Everyday Gourmet: Sweet Edition

series • CookingPG

Ingredients

• 135 g caster sugar
• 100 g egg whites
• Pinch of cream of tartar
• 75 g pure icing sugar, sieved
• 15 g cornflour
• Pink colour gel
• Purple colour gel
• Orange colour gel
• Vegetable oil spray
• Vanilla ice cream, for serving

This will make hundreds of small meringues. The exact number will depend on how large you pipe them.

Instructions

1. Heat the oven to 80°C, preferably with the fan off. Lightly spray 3 baking trays, 40 cm x 30 cm in size, with vegetable oil and line with baking paper.
2. Place caster sugar, egg whites and cream of tartar into a heat-proof bowl over a saucepan of simmering water and mix until it reaches 60°C.
3. Transfer into the bowl of a stand mixer fitted with a whisk attachment and whip to create a meringue.
4. Remove from the mixer and fold in the sieved icing sugar and cornflour.
5. Evenly divide the meringue between 3 bowls. Add the pink colour to one bowl, purple to another and orange to the final bowl, then gently mix until the colours are incorporated.
6. Place each coloured meringue into separate piping bags fitted with small round piping tips, approximately 6 mm in diameter. If you do not have small piping tips, you can simply cut a small tip off the end of each piping bag.
7. Pipe small drops of meringue over the lined trays. Bake in the pre-heated oven for 30 minutes, or until crunchy.
8. To serve, sprinkle the meringue confetti over vanilla ice cream.

Note

Store the cooled meringue confetti in an airtight container at room temperature.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.