Hibiscus gives a bitter taste that balances meringue sweetness. It also gives a great color.
INGREDIENTS:
- sugar 250g
- 3 egg whites
- dry hibiscus flowers 10g
- water 10ml
- pinch of salt
Preheat the oven to 90°C/200°F. Line a baking sheet with parchment paper.
Blend hibiscus flowers in a food processor or blender.
Mix hibiscus powder with water.
Beat the egg whites on low-medium speed until foamy. Add a pinch of salt and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks (if you want your meringues to hold it's shape).I wanted mine to be like marbled stones, so they were beaten until soft peaks form.
Add hibiscus paste to your egg whites mixture. Don't over mix (if you want that marble effect)
Spoon up the mixture to a baking tray, lined with a parchment paper.Bake for 2,5 hours.
Remove from the oven and let them cool down, they should peel easily away from the parchment.Serve with tea or coffee!
Have fun with different flavors!
Enjoy!!!
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