0:15

To Prep

2:00

To Cook

7

INGREDIENTS

EASY

DIFFICULTY

36

MAKES

5

AVG RATING

(1 Member)

Pink meringue bugs

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 100°C. Line 3 baking trays with non-stick baking paper.

    2. Step 2

      Use electric beaters to whisk the egg whites until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, whisking well after each addition until the mixture is thick and glossy. Add the cornflour with the last of the sugar.

    3. Step 3

      Use a large metal spoon to gently fold in the vanilla essence and colouring until thoroughly incorporated.

    4. Step 4

      Spoon meringue mixture into a piping bag with a 1 cm opening or piping tube. Pipe three adjoining circles, each 3 cm in diameter, to form the body of the bugs on 1 of the lined baking trays.

    5. Step 5

      Repeat to form 12 bugs on each tray. Decorate each of the bugs with 2 currants as eyes and 2 pieces of licorice as antennas.

    6. Step 6

      Bake in preheated oven for 2 hours or until meringues are crisp and firm.

    7. Step 7

      Remove from oven and cool on trays. Store in an airtight container for up to 1 week.

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