Decorate our Champagne Layer Cake with these gorgeous meringues.
- Prep time 10 minutes
- Total time 3 hours
- Portion size 36 servings
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- food colouring
In large bowl, beat egg whites with cream of tartar until soft peaks form. Adding 1 tbsp at a time, beat in 6 tbsp of the sugar; continue to beat until stiff peaks form. Fold in remaining sugar.
Using food colouring, tint mixture to desired shade of ivory.
Spoon 1 bowl of the mixture into piping bag fitted with 1/2-inch (1 cm) plain tip. Pipe mixture into 1- to 2-inch (2.5 to 5 cm) peaked mounds, 1 inch (2.5 cm) apart, onto parchment paper–lined rimless baking sheet. Spoon remaining meringue into piping bag fitted with 1/2-inch (1 cm) star tip. Pipe mixture into 1- to 2-inch (2.5 to 5 cm) peaked mounds, 1 inch (2.5 cm) apart, onto separate baking sheet.
Bake in top and bottom thirds of 200 F (100 C) oven, switching and rotating sheets halfway through, until crisp and no longer shiny, 1 1/2 to 2 hours. Let cool in oven for 1 hour. Remove from oven; let cool completely on pans. (Make-ahead: Store in airtight container for up to 3 days.)
Get the recipe: The Ultimate Special Champagne Layer Cake