Gingerbread Meringues

September 14, 2017

Coming into the autumn now it seems only fair to start up some more seasonal posts. In my opinion one of the best flavours for this time of the year is ginger - with coffee shops now starting to release winter menus - here on Benji's Baking I thought I would do the same, to get you in the mood for winter!

My gingerbread meringue recipe is great and you can alter the shape size of your meringues depending on your needs. I have even been known to put mini versions of these on cakes as decorations.

 

 

INGREDIENTS

 

- 3 Large egg whites

- 175g Caster sugar

- 1/4tsp Cream of tartar

- 1/4tsp Ground cinnamon

- 1/4tsp Ground nutmeg

- 3/4tsp Groud ginger

 

METHOD

 

- Grease and line 2 baking sheets and preheat your oven to 145 degrees (fan).

 

- In a freestanding electric mixer (with whisk attachment) whisk egg whites until nearly at the point of soft peaks.

 

- Gradually add sugar in, whisking of a low seed all the time.

 

- Once all the sugar has been incorperated add in the cream of tartar and all the spices and whisk until the mixture is smooth and thick. The mixture should leave a firm ribbon trail when the whisk if lifted from the bowl.

 

- At this stage place mixture into a piping bag and pipe the meringue mixture into drop sized pieces on your baking sheet.

 

- Bake for 40 minutes before turning off the oven and leaving for at least 4 hours  (Do not open the oven door - this will drastically change the temperature of the meringues environment causing them to crack).

 

- After 4 hours has elapsed, remove from the oven and serve.

 

 

 

 

 

 

 

 

 

 

 

 

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