Meringues with Sprinkles

Makes 40 meringues



2 egg whites
250 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




  1. Preheat oven to 100ºC.
  2. Beat the egg whites until stiff. Add the sugar, water, vanilla essence and vinegar. Beat well until the mixture form stiff peaks.
  3. Fold the baking powder into the mixture.
  4. 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.)
  5. 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.
  6. Bake the meringues for 90 minutes. Leave to cool in oven and store in
  7. airtight containers.
  8. 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 17.00
Electricity / refrigeration:R 6.00
Packaging:R 2.50*
Total expenses:R 25.50
Recommended profit:R 14.50
Total:R 40.00
Recommended selling price per meringue:
(R40.00 divided by 40 meringues)
R 1.00
*Should you use serviettes or paper plates for packaging, remember to include this in your cost