Meringue drops

treats
Meringue drops

Ingredients

makes ~50 drops
  • 60ml aquafaba
  • ¼ tsp apple cider vinegar
  • 75g caster sugar
  • 2 tsp beetroot juice

Directions

Cooking mode
  1. In a large bowl, beat the aquafaba and vinegar with an electric whisk until stiff peaks form. Whip until the mixture does not slide down the bowl when turned upside down.
  2. Add the sugar one tbsp at a time, whipping well after each addition. The mixture should become glossy and thick.
  3. Preheat the oven to 100°C. Prepare a large baking tray.
  4. Take a clean ziplock bag and trickle 1 tsp of beetroot juice inside to coat the inside of the bag. Lay the bag flat so the beetroot juice doesn't run into a corner, then spoon in the meringue mixture.
  5. Cut a small corner off the bag. Hold the bag perpendicular to the tray, squeeze out small blobs of the mixture and quickly pull away after each one, leaving space between the meringues.
  6. Bake for 75 minutes, then turn the oven off but leave the meringue drops inside for another 45–60 minutes for the meringues to dry out fully. Store in an airtight container.
Baker Beanie Author

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