Meringue Shards – Ngota Tāhungahunga
These little decorations showstoppers are so easy to make. Aren’t they just so pretty? I use them to decorate my lime pie and I just love how they look. They are a little sensitive though so be patient with these guys. They need to be added to your baked goods just before you want to wow people, 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. For my lime pie, I make up the French meringue and use half of it to pipe on top of the pie, then I bake the remaining half of the mixture gently in the oven and break them in to wonderful shards to give my pie flare and intrigue. You can use it to decorate anything though, how cool would they look on fancy cupcakes? Or what about sitting proudly on top of dark chocolate cake? Let your creative imagination go wild!
Meringue Shards – Ngota Tāhungahunga
Instructions
Meringue Shards – Ngota Tāhungahunga
- Pre-heat the oven to 80 °C on the bake setting.
- Follow the instructions for my French meringue recipe.
- Once the meringue is made, simple spread the meringue on to a flat tray lined with baking paper. If you are using half of the mixture (like I do for my lime pie) then spread the half mixture on to one tray. If you are using all of the meringue, then spread it on to two tray lined with baking paper.
- Bake in the pre-heated oven for 1 ½ hours and then turn the oven off and leave them to cool. 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.
- You can also do this process the day before you want to use it. If the meringue shards have softened slightly when you go to use them, bake them again in a 80 °C oven for 20-30 until they have gone hard again.
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