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Mini Confetti Meringues

These cute Mini Confetti Meringues made with Dr. Oetker Gel Food Colours make the perfect party piece. Why not try using different Dr. Oetker sprinkles to decorate the base of your meringues.

30 pieces

Medium 40 Minutes

Ingredients

Ingredients

For the recipe Mini Confetti Meringues

For the Meringues:

Egg Whites x 3 Medium
150 g Caster Sugar (5 oz)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Dr. Oetker Sky Blue Gel Food Colour
Dr. Oetker Sunshine Yellow Gel Food Colour
Dr. Oetker Bright Red Gel Food Colour
200 g Dr. Oetker Fine Cooks' White Chocolate (7 oz) broken into small pieces
Dr. Oetker Hundreds and Thousands
Dr. Oetker Sugar Strands
about 0,10 g Dr. Oetker Pink Crystals (The pink sprinkle to decorate the base)

Preparation

Preparation

1

Mini Confetti Meringues

Preheat the oven to 110ºC (Fan 90ºC, Gas Mark 1/4). Line two large baking trays with baking parchment. In a large grease-free bowl, whisk the egg whites until very stiff and dry. Whisk in half of the sugar. Gently fold in the remaining sugar along with the Vanilla Extract.

2

Equally divide the mixture between three bowls and add a few drops of one of the Gel Food Colours to each bowl of mixture. Carefully and gently fold in the colours using a large metal spoon to make three pastel coloured meringue mixtures.

3

Working on one coloured meringue mixture at a time, put the mixture into a large piping bag fitted with a 1cm (1/2in) plain nozzle and pipe 4-5cm (1 1/2 - 2inch) mounds on to the prepared baking trays.

4

Repeat with the remaining meringue mixtures to make approx. 30 mini meringues. Bake in the oven for approx. one hour until the meringues are crisp on the outside, but not browned - prop the oven door open slightly if they start to discolour. Cool the meringues on the baking trays.

5

To decorate, put the Fine Cooks' Chocolate into a heatproof bowl and place over a saucepan of barely simmering water until melted. Remove the bowl from the saucepan of water, beat until smooth and cool for 10 minutes.

6

Put the sprinkles into three small bowls. Working on one meringue at a time, carefully dip the bottom of the meringue into the White Chocolate and then into the sugar sprinkles of your choice. Place the meringue back on to the lined baking tray to set. Repeat until all of the meringues are decorated then put aside in a cool place for about 30 minutes until set.

1 serving = 16g

Nutritional Information For the recipe Mini Confetti Meringues

Per serving Per 100g/ ml
Energy 267kJ
64kcal
1551kJ
369kcal
Fat 2.3g 14g
Carbohydrate 9.7g 57g
Protein 0.9g 5.4g