zoom Donna Hay's individual meringues

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    Donna Hay's individual meringues

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    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.

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