Donna Hay's individual meringues

Makes: 6 of each

Ingredients

CHOCOLATE MERINGUES
1 x quantity no-fail meringue mixture
50g dark chocolate, melted and cooled to room temperature

ROSEWATER AND PISTACHIO MERINGUES
¼ teaspoon rosewater

1 x quantity no-fail meringue mixture
65g slivered or chopped pistachios

SALTED CARAMEL MERINGUES
1 x quantity no-fail meringue mixture
2 tablespoons caramel
Sea salt flakes, for sprinkling

RASPBERRY MERINGUES
130g frozen raspberries, thawed and processed into puree
110g caster sugar

1 x quantity no-fail meringue mixture

 

Method

CHOCOLATE MERINGUES
1. Preheat oven to 150°C. Spoon 6 x 10cm rounds of the meringue mixture onto a baking tray lined with non-stick baking paper. Swirl a little of the chocolate through each round. Reduce the oven temperature to 120°C and bake for 40 minutes. Allow to cool completely in the closed oven.

ROSEWATER AND PISTACHIO MERINGUES
1. Preheat oven to 150°C. Add the rosewater to the meringue mixture and whisk to combine. Spoon 6 x 10cm rounds onto a baking tray lined with non-stick baking paper and top with the pistachio. Reduce the oven temperature to 120°C and bake for 40 minutes. Allow to cool completely in the closed oven.

SALTED CARAMEL MERIGNUES
1. Preheat oven to 150°C. Spoon 6 x 10cm rounds of the meringue mixture onto a baking tray lined with non-stick baking paper. Swirl a little of the caramel through each round and top with salt. Reduce the oven temperature to 120°C and bake for 40 minutes. Allow to cool in the closed oven.

RASPBERRY MERINGUES
1. Preheat oven to 150°C. Strain the raspberry into a small saucepan. Place over medium heat, add the sugar and stir until dissolved. Simmer for 5 minutes. Allow to cool. Spoon 6 x 10cm rounds of the meringue mixture onto a baking tray lined with non-stick baking paper. Swirl a little of the raspberry through each round. Reduce the oven temperature to 120°C and bake for 40 minutes. Allow to cool completely in the closed oven.