Step 1: Preheat the oven to 110ºC (90ºC Fan, 225ºF, Gas Mark 1/4). Line 2 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.
Step 1: Equally divide the mixture between 5 bowls and add a little of the Gel Food Colours to each bowl to make pale yellow, blue, pink, green and orange meringue mixtures. Gently fold in the gels until well blended.
Step 2: Working on one coloured meringue mixture at a time, place the mixture into a piping bag fitted with a 1cm (1/2in) plain nozzle and pipe five, 5cm (2inch) diameter mounds on to the prepared baking trays. Repeat with each colour meringue mixture to make 25 meringues.
Step 3: Bake in the oven for 2 hours until the meringues are crisp on the outside, but not browned - prop the oven door open slightly if they start to discolour. Cool on the baking trays.
Step 4: To decorate the meringues, put the White Chocolate into a heatproof bowl and place over a saucepan of barely simmering water until melted. Remove the bowl from the water, stir the Chocolate until smooth and cool for 10 minutes.
Step 5: Put the sprinkles of your choice into 3 saucers. Taking one meringue at a time, carefully dip the bottom of the meringue into a little White Chocolate and then dip it into the sprinkles. Place the meringue back on to a lined baking tray to set. Repeat until all of the meringues are decorated and then put aside in a cool place for about 30 minutes until set.
1 serving = 15g
These meringues are crisp on the outside, yet stay chewy in the centre; they will keep in an airtight container for several days. Avoid putting the meringues in the fridge to set the chocolate as this softens the texture
|Per Serving||Per 100 g / ml|
|Fat||2.08 g||11.56 g|
|Carbohydrate||10.39 g||57.73 g|
|Protein||1.07 g||5.97 g|