These Crispy Meringue Shards are simple showstoppers that are so easy to make. They give a stunning, rustic charm to so many different tohutao (recipes). I use them to decorate my lime pie and I just love how they look. How would you use them?
These Crispy Meringue Shards are a little sensitive so be patient with these guys. Add the shards to the baking just before serving, not hours before. If they are left too long they soak up the moisture of the air and your baking and become limp and sad. Apart from that, if you can make a merenge (meringue), you can make these dramatic decorations.
More ideas for the Shards:
Use the shards to decorate anything. They would amazing on my cupcakes or what about sitting proudly on top of Chocolate Almond Cake? Let your creative imagination go wild!
Videography and photography by Sarah Henderson.
Ingredient Tips for these Crispy Meringue Shards:
- Eggs: I use small, size 6 eggs for this recipe. If you have larger ones, no worries, add 2 - 3 tablespoon of extra caster to the mixture and it will work perfectly.
- Cream of tartar: This helps stabilise the meringue but if you don't have any it can still work.
- Sugar: Caster sugar dissolves faster in to the syrup and results in a smoother meringue.
Expert Tips:
The merenge (meringue) is baked at a super low temperature but don't be tempted to turn up the heat. The low heat dries out the meringue that creates the perfect crunchy texture. Kia manawanui (be patient) and the oven will do the work.
If the meringue shards have softened slightly when you go to use them, do not fear. Bake them again in the same temperature oven for 20-30 minutes until they have gone hard again and no one will ever know.
Step by step instructions for the Crispy Meringue Shards:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat the oven to 80 °C bake setting or 70 °C fan bake setting.
This temperature is low but perfect for drying out the meringue.
2. Make the French Meringue:
Follow the instructions for my French meringue recipe using the quantities below on the recipe.
3. Spread the Meringue on to Trays:
Once the meringue is made, simply spread it on to two trays lined with baking paper.
4. Bake the Meringue:
Bake in the preheated oven for 1 ½ hours and then turn the oven off and leave them to cool completely before using them.
5. Break in to Shards:
Once cool, break the meringue in to shards and decorate your baked goods.
These will go soft if they sit too long so only add them just before serving for maximum crunch and wow factor.
If the meringue shards have softened slightly when you go to use them, bake them again in the same temperature oven for 20-30 minutes until they have gone hard again.
Store the Shards:
If you are not using them straight away, break the cooled merenge (meringue) in to shards and place in a sealed container. This will keep well for a day or so.
You can also do this process the day before you want to use them and keep them in the closed oven until they are needed.
Try these other
Toppings
They will lift your baking game and wow your manuhiri (guests).
DID YOU ENJOY THIS RECIPE?
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Meringue Shards - Ngota Merenge Pakepakē
Ingredients
French Meringue – Tāhungahunga Wīwī
- 2 kahu hēki (egg whites from small, size 6 eggs)
- ½ C (110 g) huka one (caster sugar)
- ¼ tsp kirīmi tāta (cream of tartar)
- 1 teaspoon (5 ml) iho hūperei (vanilla)
- He kini tote – a pinch of salt
Instructions
Preheat the Oven:
- Preheat the oven to 80 °C bake setting or 70 °C fan bake setting. This temperature is low but perfect for drying out the meringue.
Make the French Meringue:
- Follow the instructions for my French meringue recipe using the quantities above.
Spread the Meringue on to Trays:
- Once the meringue is made, simply spread it on to two trays lined with baking paper.
Bake the Meringue:
- Bake in the preheated oven for 1 ½ hours and then turn the oven off and leave them to cool completely before using them.
Break in to Shards:
- Once cool, break the meringue in to shards and decorate your baked goods.
- These will go soft if they sit too long so I only add them just before serving for maximum crunch and wow factor.
- If the meringue shards have softened slightly when you go to use them, bake them again in the same temperature oven for 20-30 minutes until they have gone hard again.
Store the Shards:
- If you are not using them straight away, break the cooled merenge (meringue) in to shards and place in a sealed container. This will keep well for a day or so.
- You can also do this process the day before you want to use it and keep them in the closed oven until they are needed.
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