Meringue Shards - Ngota Merenge Pakepakē

Delicious meringue shards make the perfect decoration for my lime pie or for any baked goods.

Keyword best meringue, best meringue nz, cake decorating ideas, cake decorating ideas nz, Cake decorations, cake decorations 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, simple baking decoration ideas, simple baking decoration ideas nz, simple baking decoration recipe, simple baking decoration recipe nz, simple baking decorations, simple baking decorations nz, te reo, te reo baking, te reo Māori, te reo maori baking

Prep Time 15

Cook Time 1 30

Ingredients

French Meringue – Tāhungahunga Wīwī

2 kahu hēki (egg whites)
½ C (110 g) huka one (caster sugar)
¼ tsp kirīmi tāta (cream of tartar)
1 tsp iho hūperei (vanilla)
He kini tote – a pinch of salt

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, simply 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 mixture, then spread it on to two trays 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 completely in the cool oven before using them.
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 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.
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.