• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
WhānauKai
  • WhānauKai
  • Recipes
    • Bread – Parāoa
    • Cakes – Keke
    • Slices – Keke Tapatahi
    • Biscuits – Pihikete
    • No Bake – Tunu kore
    • Savoury – Kai Mōkarakara
    • Pastry – Pōhā
    • Dessert – Purini
    • Peanut Butter – Pata Pīnati
    • Techniques – Āhua ā-mahi
  • About
    • The Giving Series
  • Gallery
  • Whānaukai Cookbook
    • Facebook
    • Instagram

Meringue Shards

April 24, 2024 by Naomi Toilalo WhānauKai Leave a Comment

Jump to Recipe Jump to Video Print Recipe

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!

Print Pin

Meringue Shards – Ngota Tāhungahunga

Delicious meringue shards make the perfect decoration for my lime pie or for any baked goods.
Keyword best meringue, best meringue nz, easy baking decorations, easy baking decorations nz, easy meringue, easy meringue nz, French meringue, french meringue nz, french meringue pie topping, french meringue pie topping nz, french meringue topping, french meringue topping nz, maori, maori baking, maori food, maori kai, maori recipes, Meringue decorations, Meringue decorations nz, Meringue shards, Meringue shards nz, te reo, te reo baking, te reo Māori, te reo maori baking
Prep Time 15 minutes minutes
Cook Time 1 hour hour 30 minutes minutes

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.

Video

https://whanaukai.nz/wp-content/uploads/2024/04/Meringue-Shards-WV-FInal.mp4

Filed Under: Dessert - Purini, Techniques - Āhua ā-mahi

Previous Post: « French Meringue
Next Post: Peanut Butter Pie (No-bake) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Naomi Toilalo

Ko Naomi Toilalo ahau.
Welcome to my kāuta (kitchen), where together we will bake, create and learn te reo Māori (Māori language). With bi-lingual recipes and videos guiding you every step of the way, this is baking like you have never experienced before.
Nau mai, kuhu mai – come on in!

  • Facebook
  • Instagram

FAVOURITE RECIPES

Peanut Butter Pie (No-bake)

No Bake Peanut Butter Pie – Pae Pata Pīnati Tunu-kore I have wanted to create this recipe for the longest time and so I made this for the wonderful Pic’s Peanut Butter whānau. I took inspiration from the peanut butter slice from my cookbook. It has a simple biscuit base and is filled with a…

Read More

Pani Popo – Light and Fluffy Samoan Coconut Buns

PANI POPO (Coconut Buns) – Parāoa Kokonati My Samoan husband Paul introduced me to pani popo and I am so glad that he did! Are they the Samoan alternative to the cinnamon scroll? Tērā pea – perhaps! They are soft, sweet buns, cooked in a delicious, creamy coconut sauce. I have added coconut milk in…

Read More

Carrot Cake Loaf

Carrot Cake Loaf – Rohi Kāroti I love the warm spices of a keke kāroti (carrot cake) and this loaf brings all those same flavours but takes slightly less effort than a cake. Yes, I have decorated this loaf but that is completely optional. I was sending it to one of my followers for The…

Read More

Pistachio, Coconut and Chocolate Cookie Slice

Pistachio, Coconut and Chocolate Cookie Slice – Keke Papatahi Pihikete Pihitāhio, Kokonati me te Tiakarete A few months ago I shared my Pistachio and Salted Carmel Chocolate Cookies, they are so delicious and easy to make. However, if you are like my daughter Bella, sometimes you want an even easier option for baking. Make the…

Read More

Categories

  • The Giving Series
  • The Giving Series — Thank you!
  • Basics – Tohutao Waiwai
  • Biscuits – Pihikete
  • Bread – Parāoa
  • Cakes – Keke
  • Dessert – Purini
  • No Bake – Tunu kore
  • Pastry – Pōhā
  • Peanut Butter – Pata Pīnati
  • Savoury – Kai Mōkarakara
  • Slices – Keke Tapatahi
  • Techniques – Āhua ā-mahi

Footer

Categories

  • The Giving Series
  • The Giving Series — Thank you!
  • Basics – Tohutao Waiwai
  • Biscuits – Pihikete
  • Bread – Parāoa
  • Cakes – Keke
  • Dessert – Purini
  • No Bake – Tunu kore
  • Pastry – Pōhā
  • Peanut Butter – Pata Pīnati
  • Savoury – Kai Mōkarakara
  • Slices – Keke Tapatahi
  • Techniques – Āhua ā-mahi

Latest

  • Carrot Cake Loaf
  • Pistachio, Coconut and Chocolate Cookie Slice
  • Lemon Bars
  • White Chocolate and Yogurt Stable Cream
  • Roast Chicken and Vegetable Pie in Roast Garlic Sauce

techniques

White Chocolate and Yogurt Stable Cream

Parmesan Wafers

Whipped Brown Butter

Homemade Vanilla Marshmallow

Homemade Brandy Snaps

Naomi Toilalo

Ko Naomi Toilalo ahau!
Welcome to my kāuta,
I share recipes and my
kete of te reo Māori!

  • Facebook
  • Instagram

Copyright © 2024 WhānauKai