Ready Time: 2 hrs 50 mins

Preparation Time: 20 mins

Cooking Time: 2 hrs 30 mins includes 90 min cooling time

Serves: 8-10

carolyn-brasher.jpg
Carolyn Brasher

Website: myfoodbook.com.au 

Facebook: @MyFoodBook 

App: http://bit.ly/MyFoodBookApp

Carolyn Brasher is the founder of myfoodbook.com.au an innovative cooking website that lets you organise recipes & create cookbooks with ideas from your favourite brands.

Each month myfoodbook.com.au profiles new recipe ideas to a community of more than 200,000 like-minded home cooks who love to be inspired by the latest cooking trends. 

 

Ingredients

Method

  1. For best results, use the Breville Bakery Boss® Stand Mixer
  2. Pre-heat oven to 150°C (130°C fan forced). Place egg whites into Glass Bakery Boss Mixing Bowl. Using the BALLON WHISK, beat the egg whites on the AERATING/ WHIPPING setting, until they have doubled in volume and hold a peak
  3. Add sugar a tablespoon at a time, ensuring that it incorporates completely before adding the next. Whisk until egg whites are glossy
  4. Place meringue mixture into 4-5 circles on a baking paper covered oven tray. Repeat using a separate baking tray until mixture is used up
  5. Using a tablespoon, shape the meringues using a swirling motion
  6. Dip skewer into food coloring and gently swirl pink dye into each meringue to create a marble effect. Using the back of a tablespoon, continue to swirl dye, to create a more blended effect
  7. Place meringues in the oven. Bake for approx. 1 hour* until they are crisp, lift off the paper easily and make a hollow sound when tapped. Leave in the oven with door slightly opened, to cool completely (about 1 hour - 1 hour 30 minutes). Serve

Cooking times may vary depending on oven 

The photograph and recipe was contributed to Food Thinkers by Carolyn Brasher .