Got some left over egg whites? Well this recipe will definitely help you get rid of them and transform them into a nice sweet treat! I was never a huge fan of meringue, just because of the overwhelming sweetness and its lack of flavour, but this recipe has a nice chewy surprise in the centre!
- 150g egg whites
- 300g sugar
- 1 tsp vanilla paste
- 40 mini marshmallows
- 1 pinch of salt
- food colouring paste
Preheat your oven to 300 degrees fahrenheit
For this recipe you’ll really need a stand mixer, unless you have guns of steel! You’ll be whippin’ these egg whites for days! At the very least, a hand mixer will suffice! The recipe is pretty simple, you don’t need exactly 150g of egg whites, just weigh your whites and double the weight in sugar. Be sure to thoroughly clean your mixer, any amount of fat/oil in the mixture will make your whites not be able to form stiff peaks. An easy way to make sure there is no fat/oil is to put some lemon juice or apple cider vinegar on some clean paper towel and wipe down ur mixing bowl and whisk attachment with it.
Place your egg whites in and on a low speed and just start mixing. You want to start off slow so that you don’t break the strands in the egg whites. You want it to build, so just slowly mix until big bubbles start forming. You will get something like this.
It should hold its shape if you tip the bowl upside down. Now is time to add the sugar. Turn your mixer back on at a medium-high speed and add your sugar 1 tablespoon at a time. You don’t want to add the sugar all in at once or it takes forever to dissolve and you may lose the bubbles you’ve already created. Once all the sugar is added, put in your pinch of salt. Now place it on high for 5 minutes.
Your meringue should be forming stiff peaks, but still have a grainy consistency because the sugar has not yet dissolved. At this time I get my piping bags ready. It’s best to use disposable piping bags because painting in them might ruin the canvas bags. I insert a large round nozzle tip and with a paint brush I draw lines on the inside of the piping bag. Make sure that your bag holds its shape, you don’t want the bag to collapse and the colours to mix.
I kept mine pretty simple and did blue with an accent strip of violet and pink with an accent strip of red. The best is if you use a colour paste because it’s thicker than food colouring therefore it’s easier to paint. It is also very pigmented so the colours will stand out more. Liquid food colouring will do just fine though.
After 5 minutes put a little meringue on ur finger and rub your fingers together. If you still feel grains of sugar than whip it for a few more minutes and test it again. Your goal is to have it as smooth as pudding.
Mine still needed a little more time so I got my baking pan ready and lined up the mini marshmallows. You can place them pretty close together because the meringues don’t grow or spread much during the baking process.
After I whipped it on high for another 3-4 minutes, it was ready to be piped. I carefully placed the meringue in the piping bags and let it settle to the bottom. The first bit won’t have any colour so I piped it back into the mixing bowl.
To get the perfect tear drop shape, put the tip about 2cm away from the marshmallow vertically. Slowly dollop the meringue on the marshmallow and it will slowly cover the full thing. Pull straight up and you should have the perfect shape!
I don’t have much experience with piping, but mine turned out pretty good! Now put it in the oven for 35-40 minutes, check up on them around 35 minutes and try to move one. If it pulls away from the parchment easily than they’re ready! My marshmallows inside ended up caramelizing and creating a gooey centre, it was an unexpected surprise! This is a great recipe for those who have a sweet tooth, I consider this more like a candy than a dessert! They are best eaten within 2 days, but will keep for a couple weeks in an air tight container!