Marble meringues

I bought this three-colour piping nozzle a long time ago. It was an impulse purchase from the cook shop in Richmond.

I can’t remember exactly why, but possibly to make rainbow meringues for a birthday cake. I never actually used it with multiple colours and ended up buying meringues from @meringuegirls to decorate that cake. That was their heydays when they were selling them at Selfridges food hall.

Finally, this week, I decided to give it a go and made these marble meringues. I used the same piping bag for the white and pink batter, trying to keep each colour on one side of the bag. It was messy, but I like how they turned out.

The meringue recipe is from “Sweet” by Yotam Ottolenghi and Helen Goh (woodland meringues). I used four egg whites instead of three (150g vs. 120g), increased the sugar accordingly (double the weight of the egg whites), and used one teaspoon of white wine vinegar instead of cream of tartar. I baked them in a 100°C fan oven for 2 hours and 45 minutes, a bit longer than the recipe suggests. Would probably reduce it next tine as tgey cracked.

Next time, I will try two different piping techniques. One putting each colour in a different piping bag but using the three-colour piping nozzle and the second experiment will be painting stripes inside the piping bag as the meringue girls do!

It’s fun to experiment when results are this sweet!