Rooibos Meringue Recipe

Recipe and photographs courtesy of Carmién Ingredients:

  • 6 egg whites (extra-large eggs)
  • Pinch of salt
  • 300g caster sugar
  • 5ml corn flour
  • 100g chopped mixed nuts
  • 5ml (1t) Carmién instant rooibos
  • Extra Carmién instant rooibos for dusting
Directions: Preheat the oven to 120ºC. Line the holes of large muffin tins with paper cases. Beat the egg whites until frothy, add the salt and sugar by the spoonful and beat until thick and glossy. Sieve the corn flour, add the nuts and 5ml instant rooibos and fold in with a metal spoon. Spoon into paper cases and dust with instant rooibos. Bake for two hours until crisp and dry. Leave to cool in the oven. Store in an airtight container to ensure the meringues stay fresh.