Mini confetti meringues

Dr. Oetker have created the ultimate colourful bite-size dessert for all to enjoy. Putting fun into baking, this delicious recipe is sure to impress the family and friends and make for even better baking.

• Serves: 30

What you need:

• 3 medium egg whites
• 150g (5oz) caster sugar
• 5ml (1 tsp) Dr. Oetker Vanilla Extract
• Dr. Oetker Bright Gel Food Colours
• 200g (7oz) Dr. Oetker Fine Cooks White Chocolate, broken into pieces
• Dr. Oetker Glimmer 100s and 1000s, Pink Shimmer Sugar and Sugar Strands to decorate

What you do:

1. Preheat the oven to 110°C (90°C fan oven, 225°F, gas 1/4). Line two large baking trays with baking parchment. In a large grease-free bowl, whisk the egg whites until very stiff and dry. Whisk in half the sugar. Gently fold in the remaining sugar along with the vanilla extract.
2. Equally divide the mixture between three bowls and add a few drops of one of the gel food colours to each mixture. Carefully and gently fold in using a large metal spoon to make three pastel coloured meringue mixtures.
3. Working on one coloured meringue at a time, put into a large piping bag fitted with a 1cm (1/2in) plain nozzle and pipe 4-5cm (11/2 - 2inch) mounds on to the prepared baking trays.
4. Repeat with the remaining meringue mixtures to end up with approx. 30 mini meringues. Bake in the oven for about one hour 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.
5. To decorate, put the chocolate in a heatproof bowl and place over a saucepan of barely simmering water until melted. Remove from the water, beat until smooth and cool for 10 minutes.
6. Put the sugar decorations in two small bowls. Working on one meringue at a time, carefully dip the bottom in white chocolate and then in sugar decorations. Put back on the lined baking tray to set. Repeat until all the meringues are decorated then put aside in a cool place for about 30 minutes until set.

Cook's tip:

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.

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