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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 50 mins

Boutique Baking by Peggy Porschen
Pretty pastel-coloured mini meringues are simple and yet so adorable; ?they add a lovely touch to a table for any occasion. displayed ?in chic candy jars, They look delicious. WITH a very long shelf life, ?theY are the perfect gift when wrapped in cellophane bags. ?Makes approximately 100 meringues

BOUTIQUE BAKING by PEGGY PORSCHEN, published by Quadrille (£20, hardback). Photos ©GEORGIA GLYNN SMITH

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Step 1
Preheat the oven to 80°C/gas mark ¼. Line two baking trays with greaseproof paper.
Step 2
Place the egg whites and a pinch of salt into the bowl of an electric mixer and start whisking at high speed. Make sure that the bowl is entirely grease-free before you start, otherwise the egg whites will not whip up properly.
Step 3
As the egg whites are stiffening, slowly sprinkle the caster sugar into the mix. Stop whisking as the meringue becomes stiffer and glossy; be careful not to overwhisk the mixture.
Step 4
Add the vanilla extract and slowly fold the icing sugar into the meringue mixture using a rubber spatula.
Separate the meringue mix into three equal parts; keep the first white, mix the second with pink liquid food colour to a pastel pink shade and the third with blue and yellow liquid food colour for a pastel aqua shade.
Step 5
Place a star nozzle in each of the piping bags then fill each one with a different coloured meringue mixture. Pipe little rosettes onto the baking trays lined with greaseproof paper.
Step 6
Place the meringues in the preheated oven for between 2–3 hours or until they have fully dried out.
Step 7
Stored in a dry, airtight container, these mini meringue kisses can last for up to 3 months.