Desserts & Cakes

Beetroot Chai Meringue

Preparation: 1 hour // Serves:

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