Description
A delicious concoction of meringues and marshmallows, messily thrown together with lots of unicorn sparkle!
Ingredients
Scale
For the meringues:
- 180g caster sugar (equates to 3/4 cup + 1 1/2 TBS)
- 3 egg whites (each is roughly 30g, so in total its 90g)
- 1 tsp white vinegar
- 1 tsp vanilla essence
- pinch of salt
For the mess:
- 250 ml cream whipped
- Pastel colored sprinkles
- Golden mini unicorn horn or any other matching decorations you’d like to use
Instructions
For the meringues:
- Preheat the oven to 120°C
- Make sure the egg whites are at room temperature and then on slow speed on your electric mixer, start mixing until the egg whites appear bubbly.
- Increase the speed of the mixer to medium and continue beating until soft peaks form.
- Add the vinegar.
- Now start to add the sugar slowly, 1 tablespoon at a time, mixing after each addition to incorporate it into the mixture. This process can take 10-15 minutes. The main thing here is to add the sugar slowly and stop mixing once you have mixture that can hold its shape ie. stiff peaks.
- Mix in the salt and vanilla essence until combined.
- Pipe the meringues (with different pastel colors using gel food coloring) or place in spoonfuls on a wax-lined baking tray
- Bake at 120°C for 50 minutes for small meringues (add on 30 minutes if you want an extra crispy meringue) or 60 minutes for the larger “Rustic” looking meringues (add on 30 minutes if you want an extra crispy/hard meringue)
For the mess:
- Layer the whipped cream, broken meringues and sprinkles in a glass or mason jar of your choice….ending off with meringue layer and placing the unicorn horn or choice of unicorn decorations…..Enjoy