Meringues
Makes 40 meringues
Ingredients: Ingredients2 egg whites250 ml (1 cup) Huletts Castor Sugar 30 ml (2 T) boiling water 5 ml (1 t) Moir's Vanilla Essence 5 ml (1 t) white vinegar 2,5 ml (½ t) Moir's Baking Powder Topping (optional): 60 ml (¼ cup) Huletts Icing Sugar boiling water Moir's Red Food Colouring Moir's 100's and 1000's |
Method:
Method
- Preheat oven to 100ºC.
- Beat the egg whites until stiff. Add the sugar, water, vanilla essence and vinegar. Beat well until the mixture form stiff peaks.
- Fold the baking powder into the mixture.
- Line 2 large oven pans with alluminium foil, shiny side up. (Use a bit of the sticky meringue mixture and stick the corners of the foil to the bottom of the pan.)
- Place spoons full of the mixture onto the foil or, using a piping bag and a nozzle, pipe circles on the foil to form meringue nests.
- Bake the meringues for 90 minutes. Leave to cool in oven and store in
- airtight containers.
- Mix enough boiling water with the icing sugar to make a smooth, runny mixture. Add a drop of food colouring. Spoon icing on meringues and sprinkle with 100's & 1000's. Leave to dry.
Estimated costing, mark-up & suggested selling price
| Ingredients: | R 11.50 |
| Electricity / refrigeration: | R 2.50 |
| Packaging: | R 2.50* |
| Total expenses: | R 16.50 |
| Recommended profit: | R 13.50 |
| Total: | R 30.00 |
| Recommended selling price per meringue: (R30.00 divided by 40 meringues) |
R 0.75 |
| *Should you use serviettes or paper plates for packaging, remember to include this in your cost | |
