Recipe courtesy of Better Homes and Gardens

Make your Mother’s Day a memorable one by spoiling her with an indulgent morning tea complete with these dainty, melt-in-your-mouth meringue swirls.

Meringues

Preparation time: 30 mins
Cooking time: 2 ½ hours for the meringues
Makes about 24

4 egg whites, at room temperature
Pinch of salt
1 cup caster sugar
3 tsp cornflour, sifted
1 tsp white vinegar
Pink food colouring
Green food colouring

1. Preheat oven to 100C. Line 2 baking trays with baking paper. Using an electric mixer, beat egg whites and salt until soft peaks form. With beater motor running, slowly add sugar 1-2 tablespoons at a time, beating well after each addition. Beat until sugar has dissolved and mixture is thick and glossy. (Rub a little of meringue between fingers. If mixture feels gritty beat a little longer). Add cornflour and vinegar and beat until just combined.
2. Divide mixture into 2 separate bowls. Colour one quantity with 4-5 drops of pink food colouring or until desired colour. Colour remaining meringue with 5-6 drops of green food colouring or until desired colour. Spoon meringue mixtures into separate piping bags fitted with 1.5cm fluted nozzle. Pipe 12 pink meringue onto one of the prepared trays and green meringues onto remaining tray. Bake in oven for 2 ½ hours swapping trays around half way through cooking time, or until meringues are crisp and sound hollow when tapped on the base. Turn oven off and allow meringues to cool in oven with door slightly ajar. When completely cold, store in an airtight container.

Clockwise from top left: ‘Dream’ Coffee Mug Blue, Kenwood kMix Kitchen Mixer, ‘Dream’ Teaspoon, ‘Dream’ Teacup and Saucer Purple, ‘Dream’ 3-Tier Cake Plate, ‘Dream’ Breakfast Set