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Recipe from: 11/1/2007 12:00:00 AM

Ingredients 4
Servings 6
Time 35


  • 3
    egg whites
  • ½ tsp lemon juice
  • 125
    castor sugar
  • Pink food colouring


1. Heat oven to 110°C. Tip egg whites and lemon juice into a clean bowl.
2. Whisk with an electric beater until the whites double in volume and hold a peak when the whisk is drawn through them.
3. Keep the whisk running, add the sugar one tablespoon at a time, incorporating completely before adding the next.
4. Add a tiny drop of pink food colouring to half the meringue and leave the other half white, whisk until the egg whites are glossy.
5. Place a square of baking paper on a large baking sheet. Pencil nine circles about 7cm each on to the paper.
6. Spoon meringue into a large piping bag fitted with a plain nozzle and pipe rosettes on to the circles. Sprinkle with hundreds and thousands or silver balls.
7. Bake for 2hours until they are crisp and lift off the paper easily. Leave to cool completely.

Read more on: bake  |  eggs


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