'Happy Baby' Meringues

Last week, I discovered the exciting news that a colleague of mine is expecting! I was so happy for her – I wanted to give her a little something to show my excitement. I thought to myself – what better than meringues? A sweet little morsel to celebrate her growing bundle of joy! To make them extra fun, I made two types – blue raspberry and pink peppermint. These ‘Happy Baby' Meringues were the perfect treat. Make them for an expecting mother in your life or bring them to your next baby shower!

Ingredients:

• 3 egg whites, room temperature

• ¼ tsp cream of tartar

• Pinch of salt

• ¾ cup Castor (superfine) sugar

• 3-4 drops Raspberry extract (to taste)

• Blue gel food colouring

• 2-3 Peppermint extract (to taste)

• Pink gel food colouring (or red liquid food colouring)

Directions

1. Preheat oven to 250 degrees F. Prepare a baking sheet with parchment paper (or a silicone baking mat).

2. Using a stand mixer with the whisk attachment or a hand mixer, beat the egg whites until frothy. Add the salt and cream of tartar and whisk until soft peaks form.

3. Gradually add sugar one tablespoon at a time while mixing. Continue to beat until stiff peaks form.

4. Divide the meringue mixture into two bowls.

5. In the first bowl, add the raspberry extract to taste and the blue food colouring. Fold in gently.

6. In the second bowl, add the peppermint extract to taste and the pink/red food colouring. *Note that peppermint is a very strong flavour – a drop goes a long way!

7. Fill two pastry bags with each of the meringue mixtures.

8. Pipe dollops onto prepared baking sheet. Use a star tip to create star-shaped meringue kisses or use a round tip for a simple round meringue.

9. Bake until the meringues are crisp and dry but not brown. They should no longer be glossy. Turn off the oven and let the meringues sit for at least 30 minutes, preferably until completely dry inside (about 2 hours). Store in a sealed, airtight container.