Raspberry Swirl Meringue

What's the secret...? eg. Free Range Egg Whites! They're thick and voluptuous creating the most perfect marshmallowy Meringues!

INGREDIENTS - makes 12

2 eg. Free Range Egg Whites

1/2 cup Caster Sugar

Few drops of Pink Natural Food Colouring

Few drops of Raspberry Essence

METHOD

1. Preheat oven to 120 Degrees Celsius, Bake. 
2. Seperate the eg. Free Range Egg Whites from the yolk and place in a mixing bowl.
3. Begin beating the  eg. Free Range Egg Whites on a medium setting until they become stiff but not dry.
4. Increase the beater to a high setting and start adding approx. 1 TBS of the Caster Sugar at a time until the sugar is full incorporated and you can't feel any granolas. To test this, place a bit of mixture between your fingers to feel the consistency. Once the Caster Sugar is incorporated the mixture should form glossy peaks. 
5. Add the Pink Natural Food Colouring and Raspberry Essence to the mixture and softly fold through using a spatula. To achieve the swirl look you don't want to over mix here!
6. Line a flat baking tray with baking paper and spoon mounds of mixture onto the tray to create your Meringues!
7. Place in the Preheated over for approx. 1hr to allow Meringues to colour but not brown.
8. Remove from oven and allow to cool before storing in an airtight container for up to 2 weeks!
9. Meringues can also freeze well - for up to 3 months.