Ingredients

Method

For the Swiss meringue:
• 4 large free-range egg whites
• 300 g caster sugar
For the biscuits
• 1 x 200 g packet Woolworths digestive caramel biscuits
• Woolworths assorted sprinkles, to decorate
• melted chocolate, for drizzling (optional)

Method

Ingredients

 

View this post on Instagram

 

A post shared by Woolworths TASTE Magazine (@wwtaste)

1. To make the meringue, place the egg whites and sugar in a large, clean glass or metal bowl. Clean your bowl with paper towel dipped in vinegar or lemon juice to ensure it is free of grease for best results. Use a metal or glass bowl, not plastic as it holds onto grease. Mix well with spatula until combined and there are no lumps.

2. Place the bowl over a saucepan of simmering water (make sure the water doesn’t touch the base of the bowl). Continue mixing over the heat until you can no longer feel the grainy sugar between your fingers. Alternatively, mix until it reaches 70°C on a sugar thermometer.

3. Remove from the heat and pour the mixture into the bowl of an electric stand mixture fitted with a whisk attachment or use a good hand-beater. Whisk until the bowl is cool and the meringue mixture is shiny.

4. Spoon the meringue into a piping bag and pipe onto each biscuit. Sprinkle with your chosen sprinkles, or drizzle with melted chocolate.

Cook's note: This meringue can be eaten without baking it first as it has been cooked to a safe eating temperature over the water bath. Add 400 g room-temperature butter after the last step to make a Swiss meringue buttercream to ice your next cake.

Find more biscuit recipes here. 

Videography: Romy Wilson
Production: Hannah Lewry