They are perfect to give the final touch to decorate a cake, or a last minute dessert like an Eton Mess with whipped double cream and fresh berries… the meringue!
The cool thing is that you can keep them in your cupboard for 1 month in a sealed container.
The key of this recipe is the temperature of the oven, 80 degrees is the best for 2 hours to dehydrate the meringue, they will keep their white colour.
After that you can let your creativity goes, sprinkle some glitter, some crushed hazelnuts before baking or why not add some food colouring in the piping bag to get a lovely marble effect.
french meringue, gluten free, meringue, recipe
This post was written by Severine Rutherford