Unicorn poo meringues
Ingredients
- Step 1 4 large egg whites , at room temperature
- Step 2 100g caster sugar
- Step 3 100g icing sugar , sifted
- Step 4 4 food colouring gels or pastes (we used pink, yellow, blue and green)
- Step 5 small amount of white and black ready-to-roll fondant icing for the eyes and mouth
- Step 6 4cm round cutter or circle to drawn around
- Step 7 1 large piping bag fitted with a large open star nozzle (1cm)
- Step 8 4 small paintbrushes
Calories: 22
Carbohydrate: 5 g
Protein: 0 g
Fat: g
Cook time: 100 minutes
Prep time: 20 minutes
Total time: 120 minutes
Servings: 44
TAGS
Dessert
Treat
Baking
Dessert
Family friendly
Gluten free
Juliet Sear
Kid
Kids cooking
Low fat
Meringue
Rainbow
Treat
Unicorn
Unicorn poo
Vegetarian
Directions
- Step 1 Heat oven to 120C/100C fan/gas ½. Line 2 baking sheets with parchment. Using a 4cm round cutter as a guide, draw 22 circles on each piece of parchment in pencil. Turn the parchment over.
- Step 2 Whip up the egg whites in a stand mixer or with an electric hand whisk until they form stiff peaks. Gradually add the caster sugar in, a spoonful at a time, whisking in completely between each addition. Repeat with the icing sugar until the mixture is glossy and stiff.
- Step 3 Put the piping bag nozzle down in a tall glass or jug. Roll down the top of the bag a little, over the rim, then paint a thin stripe of each coloured food gel from the nozzle all the way up to the top of the bag. Spoon in the meringue mixture.
- Step 4 Pipe swirls of meringue onto the trays using the circles as a guide. Bake for 20 mins then turn down to 100C/80C fan/gas ¼ and cook for a further hour, or until they are completely cooked through and sound hollow when tapped on the base. Leave to cool in the oven.
- Step 5 Mould small pieces of white and black fondant icing to create eyes and mouths. Stick these on the cooled meringues with a small dab of royal icing (if they don't stick by themselves).