Really pretty meringue cookies to make that I am sure you will have fun making , I personal love the whirls of colour in these cookies and of course they just don’t look good they taste fantastic too
Here below is a some useful tips when making and storing the cookies from the YouTube channel
Note: Do not make meringues on a wet or humid day. Moisture will stick onto your meringues and cause them to become sticky and soft.
Unfortunately, meringues are very hard to store, so they are best served the day they are made.
It is ideal to only keep your meringues for up to 3 days, however, ive eaten some that i’ve kept for longer- so you can take that risk if youre willing to! (im still fine though, so i guess you’ll have to judge if whether yours are still able to be eaten or not)However, you can store them in an air-tight container and stick them in the fridge to combat humidity as best as you can.
Separating the eggs:
COLD eggs separate more easily, because the whites hold together better. But be sure to let your egg whites set to room temperature (might take about 30mins) before whipping it to ensure that they are able to whip up to their full volume.Here is a list of the ingredients you will need plus the video to watch
INGREDIENTS:
– 3/4 cup caster sugar (superfine sugar)
– 1/4 teaspoon cream of tartar
– 3 large egg whites
Full written recipe with some useful tips are available on the YouTube Channel please use the next page link below
