The Boho Baker’s Mother’s Day Meringues

Mother's Day Meringues presented in a boquet and decorated with a white bow
  • 1 servings
  • 4 hours to prepare
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Ingredients

  • FOR THE MERINGUES
  • 100g egg whites
  • 100g caster sugar
  • 100g icing sugar, sifted
  • 1tsp vanilla extract
  • Dash pink food colouring
  • FOR THE GANACHE
  • 500g white chocolate
  • 250ml double cream

Instructions

The Boho BakerThe Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s kindly agreed to do a series of recipes for us, celebrating the best of our local produce. Follow her on instagram @thebohobaker

You can go all out for this delicious Mother’s Day bouquet by carefully baking your own meringues before constructing the roses, or you could cheat a little and make them using ready made meringue nests.

Equipment you’ll need:

  • Piping bag fitted with a star nozzle
  • Lolly sticks or paper straws
  1. Preheat the oven to 80°C/gas mark 1/4. Line a baking tray with greaseproof paper.
  2. Whisk the egg whites at high speed. As they start to stiffen, slowly sprinkle the caster sugar into the mix until stiff and glossy.
  3. Add the vanilla extract and slowly fold in the icing sugar. Add a dash of food colouring and gently stir until well combined.
  4. Pop the meringue mix into the piping bag. Pipe the mixture into flat swirls, starting in the centre and working outwards, to create a rose.  Repeat until your tray is full, and bake in the oven for 2-3 hours or until they have fully dried out.
  5. Heat the cream in a heavy based pan until close to boiling point. Remove from the heat and add the white chocolate, stirring until fully melted and well combined. Leave the ganache to cool for 30 minutes.
  6. Spread a thick layer of ganache on one of your meringues. Add a lolly stick and top with another meringue to create a rose. Enjoy within 3 days.
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