Ombre Meringues

I made meringues for the first time today! I've recently got into baking, but never saw myself making meringues because I've seen many horror stories on Come Dine With Me (gotta love that show). They were actually really easy, though. I was initially going to use this recipe, but didn't want them to turn out coffee coloured. So, after a little researching, I found that you could leave the icing sugar out and just increase the caster sugar to make white/cream meringues.

I used:

• 4 medium egg whites (had no large eggs to hand, but it all worked out fine)
• 200g caster sugar

Method:

• I whisked the egg whites for about 8-10 minutes, and then whisked some more (I wanted to be sure!). I stopped when they were fluffy and could hold the bowl upside down without it spilling out.
• I then added the caster sugar tablespoon at a time, and made sure each one was fully whisked in (this took about another 5 minutes).
• Then, I dolloped the mixture onto baking paper lined baking trays (the recipe says to use parchment paper because the meringues will stick to baking paper, but mine were fine). Next time, I want to pipe them on to make them look extra pretty.
• For the gradual change to pink, I added a little bit of Wilton's Food Colouring Paste/Gel in Pink (I bought mine from this seller for £2.84, including P&P) after every few dollops. This stuff is seriously pigmented, so be careful. I'm glad it is though because it means the pot should last a while! I also love it because Wilton is my family name haha.
• Lastly, I popped them into the 100°C oven for 1 hour 45 minutes.

This recipe made around 15 medium meringues.

I'm going to serve these with the classic cream and fruit combination. Not 5 per person like the photo suggests, though! 2-3 should be plenty. I'm pretty pleased with my first attempt! If only there was an occasion coming up (with the exception of Father's Day. My dad hates meringues!)