Beetroot Chai Meringue

What You'll Need

• 4 Egg Whites
• 1 Cup Caster Sugar
• 1/2 tsp Cream of Tartar
• 1 tsp Corn Starch
• 1/3 tsp Ground Allspice
• 1/3 tsp Ground Nutmeg
• 1/3 tsp Ground Cloves
• 1 Tsp Ground Cinnamon
• 1 tsp Ground Ginger
• 1 tsp Vanilla essence
• 50mls Milk
• 75g of Coles Pre-packed Baby Beetroot

What to Do

1. Preheat oven to 160°C and line 2 x baking trays with baking paper.
2. Combine beetroot chai ingredients (egg white, cater sugar, cream of tartar, corn starch) into a high speed blender and blend on high until smooth.
3. In a medium bowl, combine caster sugar and corn starch, set aside.
4. Add egg whites and cream of tartar into a medium bowl. Using an electric mixer, beat until soft peaks form, and then gradually add in caster sugar 1 Tbsp at a time. Stop beating when all sugar is incorporated and peaks are stiff and glossy.
5. Spoon 1 Tbsp size of meringue mixture onto baking trays
6. Add a few droplets of the beetroot puree onto each meringue and using a butter knife, swirl in puree.
7. Bake in oven for 45 minutes and leave to cool for 20 minutes