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What can I say?? I just love to bake!! Ever since I would go to Grandma's house as a little girl and bake highlight cakes or help Ninny make her famous vanilla cookies, I've been obsessed with baking! Not only from recipe books, but freestyle too! With a father as a chef, i suppose it is in my genes! Some of my favourite memories from growing up were those moments after dinner when my dad would get his sweet tooth pang and have me help him whip up a batch of toffee fruit kebabs, or irish caramels! I used to love how he never followed recipes, he always just knew what ingredients worked with one another and how to play with quantities. So, from an early age, i had learnt from the master and i was well on my way to bake on my own! When i was 7 years old, i used to bake chocoloate cakes to sell to the mothers of my friends when they came to watch our Saturday morning minkey hockey games! Before i knew it, i was being commissioned from my school teachers to bake cakes for them at $2 a pop! This blog holds just a few of my favourite tried and tested recipes which I've thoroughly enjoyed both baking and eating! So enjoy!!

Monday, 11 October 2010

Fairy Toadstool Meringues!!

Preparation Time: 30 mins
Cooking Time: 45 mins
Serves: 20

 -  4 egg whites
 -  250g castor sugar
 -  Pink food colouring

1)  Preheat oven to 150’C and line a large baking tray with baking paper.

2)  Whisk your egg whites until they form soft peaks and then slowly add in your sugar, one lot at a time, until all the sugar is incorporated and the egg mixture becomes white and glossy.

3)  Split your meringue mixture into two bowls and colour one bowl with a couple of drops of pink food colouring, folding the colouring into the mix until it's all blended in.

4)  Fill your piping bag with the white meringue mixture and pipe 15-20 cylinder shapes onto your baking tray, being sure to leave plenty of room at the top of each one for the 'fairy toadstool head' and also plenty of room between each one. (about 1.5inches is enough, as they tend to spread a bit in the baking process).  You will need a about 2tbs of white meringue mixture left over for decorating.

5)  Clean out your piping bag and replace it with pink meringue mixture.  Pipe a round pink 'mushroom' head on each stork.

6)  Using your left over white meringue mixture and a kebab skewer, dot small little spots on your fairy toadstool's - a very effective finishing touch!

7)  Bake for 35-40mins and allow to cool before turning out onto a wire rack.

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