These meringues are tiny and adorable, and perfect as decoration on cakes or desserts. However, the leftovers always disappear in the mouths of hungry colleagues very fast!
- 1/2 tsp cornstarch
- 3 egg whites (95gr)
- 95gr sugar
- 95gr moist white sugar
Makes a LOT
Beat together the cornstarch, eggwhite and regular sugar for 5 minutes.
Add the moist white sugar. Beat for another 5 minutes.
Scoop the meringue mixture in a piping bag fitted with a star nozzle. If you want coloured meringues, drag a line of food colour along the side of the bag. A streak is enough.
Pipe small domes of meringue, about 1-1.5cm wide and high.
Bake for 45 minutes on 110°C or until mostly dried out. Crisp on the outside, a bit chewy on the inside.
Leave to cool, then store in an airtight container.