Meringue Flowers with Coloured Sugar Crystals

Makes 8 - 10 meringue flowers


210 g (1 cup) Huletts Castor Sugar

3 extra-large egg whites

8 - 10 paper straws

15 ml (1 T) Huletts Coloured Sugar Crystals

  1. Preheat the oven to 130ºC.
  2. Line two baking sheets with baking paper and set aside.
  3. Place the castor sugar and egg whites in a bowl over a pot of simmering water, stir until the sugar has dissolved. (The temperature should reach body heat).
  4. Remove from heat and whisk on high speed until the mixture is stiff and ready to use.
  5. Place the meringue into a piping bag with a star nozzle.
  6. Position the paper straws on the baking paper and pipe meringue flowers on top.
  7. Bake for 20 minutes. Sprinkle with coloured sugar crystals and bake for a further 30 - 40 minutes.
  8. Remove from oven and allow to cool completely.