Lemon Myrtle & Macadamia Nut Meringue Twists
Recipe and images provided by Lisa Hooper of Mybella Meringues
150 gms of egg white
300 gms of caster sugar
Squeeze lemon juice
1TBS lemon myrtle powder
Crushed Macadamia nuts
Petitie Ingredient Marigold petals.
- Preheat the oven to 200 degrees C,
- Separate and measure out 150gms of egg white into a stainless steel or glass bowl. **Ensure the bowl and whisk attachment are clean of grease or dish detergent.
- Use a squeeze of lemon and paper towel to clean the equipment prior to pouring the egg white.
- Pour sugar onto a tray lined with baking paper and pop in the hot oven for roughly 6-7 minutes. Towards the end the edges may start to melt, you will need to take it out. Now turn oven back to 100 degrees C.
- As soon as you start heating the sugar, slowly start the mixer on the lowest setting. I go up one setting at a time, each for 1 minute until the eggs whites are at stiff peaks.
- When done and with the machine setting on high, gently add the hot sugar roughly 1 heaped dessert spoon at at time. Let the mixture stay bold and fluffy, if you find it has deflated a bit and looks a bit runnier, let it whisk and build back up before adding more sugar.
- When all sugar is added, scrape the sides and let it whisk on high for another 5 or so minutes until it is nice and thick, the sugar is dissolved and back at stiff peaks.
- Use a large piping bag and any nozzle you fancy. We use Wiltons 2D for the twists. Use a large clean spatula to transfer the the mixture to the piping bag. With a circular motion and squeezing gently from the top of the bag, pipe out the twists. Make sure you use a non stick baking paper and room in between each one as they will expand slightly in the oven.
- Sprinkle chopped macadamia nuts and marigold petals onto the meringue twists.
- Put into the oven for 120 minutes. When done they will lift from the baking paper easily.
- Pop a wooden spoon to keep the oven door ajar to let the heat out slowly and let them cool.
- Keep in an airtight container or freeze.
You can use a variety of ingredients, but many take trial and error to work out which ones will be ok in the mixture and which ones will collapse.