Meringue Shards - Ngota Merenge Pakepakē
Delicious meringue shards make the perfect decoration for my lime pie or for any baked goods.
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.