What do you do if you had some egg white in the fridge?
Maybe you can bake pavlova or macaroon, or simply some little meringues.
I saw a picture of wonderfully colourful meringue drops of Meringue Girls the other day. It was wow! Just bursting with colours (and flavours if I could taste one!), and so cute!
Not sure if meringue drops can be next big thing of baking world after cupcakes and macaroons, but it give me an idea to make those little pink meringue with freeze dried raspberry.
I used simple French meringue method, just whipped egg white with caster sugar, where Meringue Girls seems to use much more interesting method of making meringue.
See their website for their basic recipe; they bake sugar in a tray and spoon into egg white. It’s bit like in between Italian (ie: pour hot sugar syrup into egg white) and French. Interesting, indeed!
But I just wanted to make quick treat to use up all my egg white, so French way was good enough.
Those little drops are good to eat with coffee just as they are. Very crisp with a little burst of raspberry flavour whenever you hit freeze dried raspberry bits.
I just had Spanish strawberry bought from a veg shop, so I used that, but fresh raspberry would be perfect if it was in season.
Fresh cream or Greek yoghurt will be fine instead of creme fraiche. Meringue is so sweet that you don’t need to add sugar to the cream.
Raspberry Meringue Drops
Egg white……1 egg
(I had 3 egg white, so use 180g sugar, that gave me plenty of meringue for family and friends!)
Freeze dried raspberry…. as much as you like, about 2g? (they are very light)
Pink food colouring… a few drops
1. Whisk egg white to soft peak
2. Add caster sugar little by little. Whisk till it is glossy and heavy.
3. Mix raspberry and food colouring in.
4. Pipe into small drops using round nozzle. (I tried star shape nozzle first , but raspberry got stuck and didn’t come out well. Just use big round nozzle if you got any bits in!)
5. Bake in the oven, 100C (212F), for about 1 hours till they are dry and crisp.
6. Once cooled, you can eat them now or keep in a airtight container for later. They keeps crisp really well, as long as you bake it completely dry.
Well? My first insertion with recipe shortcode. Learn new thing everyday!
I’ll probably post only the recipe which is I can happily say it is mine and easy to write. I will give you a link if the recipe is based on someone else’s, or just tips and idea as usual.
If you are new to baking, please check other more detailed recipe site as well before you start on my recipe. I jot down recipe, short cutting basics, like preheating, lining, sieving etc…