Meringue Shards

Ingredients: 

• 2 egg whites
  1/4 cup (55g) caster sugar
  1/4 cup (30g) pure icing sugar, sifted
  1 tsp rosewater
  Dried edible rose petals (from gourmet food shops), to scatter, plus extra to serve
• Method:
• 
  For the meringue shards, preheat oven to 100°C. Grease 2 large baking trays and line with baking paper. Place egg whites, sugar and a pinch of salt in a stand mixer with the whisk attachment and whisk until stiff and glossy. Fold in icing sugar and rosewater to combine.
  
  Spread half of the mixture in a thin layer about 4mm thick on one prepared tray. Scatter with rose petals. Repeat with remaining meringue mixture. Bake for 1 hour or until crisp but not coloured. Turn off oven and cool completely inside the oven. Break into shards and store in an airtight container.
  
  Scatter panna cotta with meringue shards, extra dried rose petals and freeze-dried raspberries, if using, to serve.
  
  
• https://www.delicious.com.au/recipes/watermelon-rose-panna-cotta-meringue-recipe/350ovdj1 

Meringues (Paleo)

Ingredients
2 egg whites (use the egg yolks in a recipe like lemon curd)
½ cup maple syrup
1 pinch salt
1¼ tsp ground cinnamon
ground cinnamon or nutmeg (for dusting)

Method
In a medium pot, bring a couple of inches of water to a low simmer.
In a large heatproof bowl, add the egg whites, maple syrup and salt. Place bowl over the simmering water, making sure the bowl doesn't touch the water.
Whisk the egg whites over the simmering water until the mixture is warm to the touch. This may take about 3 - 5 minutes, depending on how low your simmer is. Remove from heat.
Right away, start beating the egg whites on high speed using a whisk in a stand mixer.
Beat until the egg whites have turned thick and shiny with stiff peaks.  This takes about 3 minutes.
Gently fold in the cinnamon with a spatula to combine evenly.
Line a oven tray with baking paper and preheat oven to 95°C. [200°F]
Transfer meringue to a piping bag fitted with a large open star tip and pipe meringue stars onto the baking paper lined tray. My meringue stars are about the size of a 20c coin.
Sprinkle with nutmeg or cinnamon on top of each meringue. 
Bake in the preheated oven for about 1½ to 2 hours, or until dry to the touch. Turn off the oven, crack the door with a wooden spoon and leave the meringues in for 1 more hour to finish drying them out.

When to make
Keep in mind that humidity affects meringues. These are best made on low humidity days.

Storing
Meringues are destroyed by humid environments. Store in an airtight container at room temperature they should last for weeks.

Meringues

Makes approx 15

You can make these meringues as is or you can add your own little touch of "specialness" by dipping them in melted chocolate, sprinkling 100’s and 1000’s on top before baking or adding a drop of food colouring while they are being whisked.  I also like to of pipe them into a lovely shape.

Ingredients:
2 Egg Whites
220gm White Sugar
Pinch Salt

Method:
Place the sugar into the Bellini Supercook jug and use the turbo mode for 10 seconds to grind the sugar and make it finer.
Insert the butterfly and then add the egg whites and salt. Set to speed 2, 40 degrees C for 9 minutes.
Remove the lid and leave to cool for 5 minutes.
Set to speed 2 for 7 minutes.  The meringue is now ready to spoon or pipe onto a lined baking tray.
Bake in a 100 degrees C oven for 1 hour.  Turn off and allow to cool in the oven with the door ajar.
**Note: It is important that the meringues cook on the low temperature so that they don’t brown in colour.  You want them to come out as close to white as possible.

Enjoy!

Meringues - Mini

Ingredients:

3 eggwhites
1 cup caster sugar
2 tsp rosewater essence
Pink food colouring

Method:

Preheat oven to 120 °C. Line 2 oven trays with baking paper. Put the eggwhites, sugar and essence in the small bowl of an electric mixer, beat on a low speed for 1 minute then increase to high and beat for 10 minutes until thick and glossy.

Add a few drops of pink [or another colour] food colouring, mix until combined.

Spoon or pipe the mixture onto prepared trays. Bake for 50-60 minutes or until the meringues are dry and crisp.

Turn off the oven and pull the oven door ajar, leave the meringues in the oven to cool.

Kate’s Tips:

Meringues can be made up to a week before serving, but store them in an airtight container in a cool dry place.

Meringues can be sandwiched together with whipped cream.