Christmas Meringue Bites - One Recipe, Three Ways

A delicious Christmas treat that doubles as a cute edible gift? We’ve got you covered thanks to these delectable Meringue Bites. These bite-sized Christmas snacks are sure to hit the sweet spot.

Whip up some for your family and guests or gift wrap them for an easy teacher’s gift.

This recipe below, by Winning Appliances culinary expert, Bettina Jenkins, includes three different meringue flavours for a trifecta of yum! Rosewater and pistachio, Cafe Latte and Minty Xmas trees. Which one will be your favourite?

Meringue Bites Recipe

Serves: 20 (Per flavour)
Prep time: 15 mins
Cook time: 40-50 mins

Ingredients

Base meringue recipe
2 egg white, room temperature
½ cup (110g) caster sugar
Rosewater and pistachio meringues
1 qty of base meringue
½ tsp rosewater1 drop red food colouring
1 tbsp pistachios, finely chopped
1 qty of base meringue
1½ tsp instant coffee
1 tsp boiling water
100g white chocolate, melted
1 tsp coffee beans, finely crushed
1 qty base meringue
¼ tsp peppermint extract
Green food gel
Mini silver cashews

Method Base Meringue

Preheat oven to 110°C fan forced. Line 2 baking trays with baking paper.
Using an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition and ensuring sugar is completely dissolved before adding more.
Drop 2 teaspoonfuls of mixture onto prepared trays; bake for 40-50 minutes or until firm to touch and a meringue lifts easily off the paper.
Turn off the oven; cool meringues completely in the oven with the door ajar. Store in an airtight container.

Flavour 1 – Rosewater and pistachio meringues

Follow steps 1 and 2 in the base meringue recipe.
Fold through rosewater; fold through red food colouring, but just fold gently to achieve a swirled effect.
Drop 2 teaspoonfuls of mixture onto prepared trays; sprinkle with pistachios and bake for 40-50 minutes or until firm to touch and a meringue lifts easily off the paper.
Turn off oven; cool meringues completely in the oven with door ajar.
Store in an airtight container.

Flavour 2 – Cafe Latte meringues

Follow steps 1 and 2 in the base meringue recipe.
Fold through combined coffee and water.
Spoon meringue into a piping bag fitted with a 1.5cm round nozzle and pipe 20 x 3cm swirls onto prepared trays.
Bake for 40-50 minutes or until firm to touch and a meringue lifts easily off the paper.
Turn off oven; cool meringues completely in the oven with door ajar.
Drizzle the meringues with white chocolate and sprinkle with coffee.
Store in an airtight container.

Flavour 3 – Minty Xmas Trees

Follow steps 1 and 2 in the base meringue recipe.
Fold through peppermint; run a skewer dipped into green food gel, creating 5 strips, down the sides of a disposable piping bag fitted with a 1.5cm star nozzle.
Carefully spoon meringue into the piping bag.
Pipe 20 x 3cm swirls and about 3cm high onto the prepared tray, finishing with a peak to create a Christmas tree shape.
Decorate meringues with cachous.
Bake for 40-50 minutes or until firm to touch and a meringue lifts easily off the paper.
Turn off oven; cool meringues completely in the oven with door ajar.
Store in an airtight container.