Mini meringues recipe tip
To maximise volume, ensure egg whites are at room temperature before you start. Place cold eggs in a bowl of hot tap water for 5 minutes to achieve this.
Preheat the oven to 120°C (100°C fan-forced). Line two large baking trays with baking paper.
Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form. Gradually add the caster sugar, beating until combined. Gradually add the brown sugar and beat until meringue is thick.
Drop a heaped teaspoon of meringue, about 6cm apart, onto prepared trays. Place about a ½ teaspoon of peanut butter in the centre of the meringue, then cover with another heaped teaspoon of meringue. Use the back of a spoon or small palette knife to seal and enclose the peanut butter.
Bake for 1 hour 40 minutes, rotating the trays from top to bottom and front to back halfway through. Cool the meringues in the oven with the door ajar.
Not suitable to freeze.
Store meringues in an airtight container interleaved with baking paper in a cool spot for up to 2 weeks.Test Kitchen tip