Yesterday we made these:
It was fairly easy says KLS, who did most of the work. The box contained only three things: the meringue powder, an icing pen and a bag for piping. The power was mixed with egg white and whipped until fluffy:
Then the meringues were piped onto oven paper:
Here they are before cooking:
We then baked them on lowish heat (200F) for 75 minutes, then iced them before eating:
And they were – in a word – terrible! They tasted like the glue I used to eat as a child, and the aftertaste was even worse. My happy memories of melt-in-your-mouth meringues from my youth have now been corrupted by these sticky, inedible travesties!
But there was a secret! We chose the alternate cooking method which involved the addition of tonic water. This is basically sparkling water that contained quinine, which phosphors under UV light:
Apparently adding a tiny bit to the mix makes the meringues ‘glow in the dark’! Did it work? Judge for yourself:
