These light sweet treats will melt in your mouth just like snowflakes in your palm of our hand this Christmas
Makes 40 small meringues
Ingredients
- 3 egg whites
- 180g Siúcra Granulated Sugar
- 2 tbsp Siúcra Light Golden Brown Sugar
- 30g Siúcra Icing Sugar
- 100g white chocolate, melted
- 100g pistachio nuts, chopped
- 100g dark chocolate, melted
- 50g roasted hazelnuts, chopped
- 1 tbsp cognac
- 3 drops peppermint
Method
- Set the oven temperature to 125°C.
- Combine the egg whites, granulated sugar, and brown sugar in a stainless-steel pan.
- Place the pan in a water bath (over boiling water).
- Whisk by hand until the sugar crystals have dissolved.
- Check by rubbing the egg white mixture between the fingers; it must be completely smooth.
- Remove the pan from the water bath and whisk the meringue using an electric whisk on high speed until it has cooled.
- Add the icing sugar while whisking.
- Divide the mixture into two and flavour one half with cognac and the other with peppermint.
- Pipe into small peaks on a parchment-lined baking sheet.
- Bake in the oven for 2-3 hours or until the meringues are dry.
- Dip the cognac meringues in white chocolate and chopped pistachios.
- Dip the mint meringues in dark chocolate and chopped roasted hazelnuts.
- Store in an air-tight container.
Top Tip! Use an empty jam jar to store the meringues in. Add a personalised note as a gifting option.