These adorable mini meringues are as versatile as they are cute!
From colourful finishes to all the flavours of your dreams, the customisation possibilities are endless for these little sweet treats.
The key difference in our mini meringue recipe is that we provide precise measurements for the egg whites and the sugar in grams, rather than volume.
The formula is simple - always use double the amount of sugar than egg whites. For example, if you have 100g of egg whites, then use 200g of caster sugar. This allows you to easily scale the ingredients up or down as needed.
Crafting perfect meringue kisses may seem tricky, but have no fear, we've got all the do's and don'ts below to set you up for success - easy step-by-step instructions for the perfect meringue, how to add colour plus a tonne of ideas to inspire you.
And the best part? Meringues keep for weeks so you can make them well ahead!
Please make sure to read through the entire blog post before starting this recipe. Our Important Tips section is especially helpful to make these meringue kisses a breeze to whip up!
Jump to:
- What's to love about this recipe
- Key ingredient notes and substitutions
- Equipment
- How to separate eggs
- How to make mini meringues - Step-by-step
- Important tips
- Baking times
- Flavour variations
- Ideas for using your mini meringue kisses
- Storage suggestions
- FAQ
- More recipes using bright food colouring
- More recipes using mascarpone
- Recipe
What's to love about this recipe
- Our formula of doubling the weight of the sugar compared to the weight of the egg whites makes the recipe easily scalable.
- Using the above formula also makes it easier to use liquid egg whites from a carton. Just weigh the amount you're using and double the weight in sugar.
- Step-by-step instructions and visual clues are easy to follow.
- We provide tips to help you avoid common meringue pitfalls.
- Endlessly versatile for decorating and flavouring.
- Mini meringues keep for weeks in an airtight container, ideal to make ahead.
- Easy way to use up leftover egg whites.
- These crispy meringue cookies make an unique edible gift.
- Meringues are naturally gluten free.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Egg whites
For this recipe, we are using 200g egg whites, which is roughly equal to 6 large eggs. This will give you 40-50 mini meringues, depending on the size you pipe them.
The egg whites need to be at room temperature before whipping. A tip - eggs separate more easily when cold, so we recommend separating the eggs straight from the fridge, then leaving the egg whites in a bowl to come up to room temperature.
See our tips below on how to separate eggs.
You can substitute using eggs for liquid egg whites in a carton. Just weigh the amount you want to use and double the amount of sugar to that weight.
Caster sugar
Caster sugar, also known as super fine sugar in the US, has a very fine texture that allows the grains to dissolve smoothly into the egg mixture.
It's important for the sugar to fully dissolve into the egg whites, otherwise any leftover grains may leak out as syrup during baking. You can also use golden caster sugar for a caramelly taste but take note, it will give the meringue a beige colour.
You can easily make your own caster sugar by blitzing granulated sugar in a food processor until halfway between icing sugar and granulated in consistency.
At a push, you can substitute using caster sugar for granulated sugar, just be prepared to whip the meringue for a few minutes longer to get rid of any graininess.
Cream of tartar (optional)
Cream of tartar acts as a stabiliser for the egg whites. Technically you can make meringue without cream of tartar. The egg whites will still whip to stiff peaks, but it's an added safeguard.
We recommend adding ¼ teaspoon of cream of tarter for every three eggs used and three egg whites equals roughly 90g.
Optional add-ins
You can add your own flavourings, such as a few drops of vanilla extract, peppermint extract, rose water etc.
The amount you add will depend on the type of flavouring you are using and the size of the meringue batch you are making. Add a few drops, have a taste and adjust accordingly. Be careful not to add too much liquid, as it may affect the meringue's consistency.
Similarly, you can add food colouring to the meringue itself toward the end of the whipping process, providing a uniform colouring. In this post, we cover how to add colouring to the piping bag for candy stripes instead.
We recommend using gel food colouring since only a tiny amount is needed for vibrant hues without compromising the meringue.
Equipment
Freestanding mixer or electric hand mixer
When it comes to whipping meringue, you can't beat a stand mixer. It's hands-free and has a powerful motor, making quick work of any batch, especially since meringue needs some prolonged whipping.
Using an electric hand mixer is ok for a small batch of no more than 3 eggs, but it will take you longer to achieve the same results than with a stand mixer.
Clean bowls and spoons
For best results, use completely grease-free equipment for meringue. Metal bowls, whisks and spoons are ideal since plastic can harbour oil.
Clean your tools thoroughly by wiping them out with lemon juice or vinegar and drying well with paper towels.
Stainless steel offers the most reliably grease-free surface for whipping egg whites into gorgeous, stable peaks.
Baking sheets
For this size recipe you will need roughly two baking trays. Line them with parchment paper or silicone baking mats.
Piping bags and optional piping tips
Piping bags allow you to easily pipe the meringue into bite-sized kisses. You can simply snip the end of the bag and pipe without any special tips.
However, piping tips can create fun patterns and shapes. Use a round tip for classic kisses, a star tip for decorative ridges or try other shaped tips for unique meringues.
How to separate eggs
Materials Needed:
- Eggs to separate
- 3 bowls - 1 small, 2 x medium
Instructions:
- Gently crack the egg and separate it over the small bowl, passing the yolk back and forth between the two empty shell halves. Let the egg white drip into the small bowl below.
- Transfer the yolk to one of the medium bowls.
- Pour the egg white from the small bowl into the other medium bowl.
- Repeat the steps for each additional egg, keeping the egg yolks to the egg yolks and the white to the whites.
- After each egg is separated, immediately transfer the white from the small bowl to the larger bowl of whites before you crack the next egg.
This bowl bouncing method helps prevent contamination of the entire batch if a yolk breaks into one of the bowls.
How to make mini meringues - Step-by-step
- Fit your stand mixer with the balloon whisk attachment. If using a handheld electric whisk, attach the whisk attachments.
- Add the egg whites and cream of tartar to the clean, grease-free bowl of a stand mixer (or a large bowl if using an electric hand whisk).
- Start mixing on a low speed until some stabilising bubbles start to form in the egg whites. This should take about 2 minutes. (See picture above)
- Increase the speed and whisk until the egg whites form firm, stiff peaks. You should be able to turn the bowl upside down without any egg whites sliding or falling out of the bowl.
Be careful not to over whisk! If it starts looking grainy and dull, you've taken it too far. The egg whites will simply collapse in on themselves at this point. So err on the side of caution and check the consistency often. Stop whisking as soon as you get to the stiff peak stage.
- Another way to check the consistency is by dipping the whisk into the egg whites - you should see a firm peak that stands straight up.
- Start sprinkling in the caster sugar one tablespoon at a time, allowing about 15 seconds between each spoonful for it to incorporate before adding more.
- Once all the sugar is added, whisk for a further 5-7 minutes at full speed. Whisk until the meringue is glossy and shows a stiff, upright peak if you dipped your finger or the balloon whisk into it.
- Also, use your fingertips to check for any graininess. If you feel any sugar, it means it hasn't dissolved completely yet. Keep whisking until the texture feels completely smooth to the touch.
- If colouring the meringue, add gel food colouring now and briefly whisk again to distribute the colour evenly throughout.
- For candy stripes: Gather your piping bags, a clean brush, gel food colouring, a tall glass and piping tips if using.
- Preheat the oven to 100C/212F/gas mark ¼ and line a couple of large baking sheets with parchment paper or silicone mats.
- Fit a piping bag with your chosen decorative tip or simply snip off the tip of the bag with a pair of sharp scissors. Make sure to cut straight across otherwise your meringue might pipe in a funny shape, instead of round.
- Place the piping bag inside a tall glass and try to iron out any heavy creases on the inside of the glass.
- Use the clean brush to paint stripes of colouring vertically up the inside of the pastry bag. You can make them as narrow or wide as you wish.
The broader the lines and the closer they are together, the more solid colouring you will get on the outside of the kisses. The lines in the photo above gives quite a solid covering. For thin, delicate lines, use a smaller brush, thinner lines and space them further apart.
You can use a single colour or alternate the lines with different colours.
- Use a clean, grease-free metal spoon to transfer some of the finished meringue mixture into the piped bag.
- Remove the bag from the glass and smooth the meringue towards the tip of the bag, twisting the back tightly to remove any air pockets.
- Pipe four small dollops of meringue in the corners of the baking tray and stick the parchment paper on top to keep it secured.
- Hold the piping bag with both hands. Use the top hand to apply pressure on the bag and the second hand to control the flow.
- Hold the piping bag perpendicular to the tray, in other words at a 90 degree angle to the tray.
- Pipe kisses about 5cm wide with a high, peaked top, lifting the bag as you squeeze. It may take a few goes to get the sizing and technique right.
- Bake the mini meringues in the preheated oven for 50 minutes to 1 hour. The cooking time may vary based on the size of your meringues.
Keep an eye out for visual clues: The meringues should lift off the paper easily without sticking, their tops should stay intact when lifted and they should feel light, dry and airy to the touch, with a crunchy shell. These signs will help you know they are ready.
- Once the meringues are done baking, don't remove them immediately. Instead, turn off the oven and leave the oven door slightly ajar, allowing the meringues to cool down gradually inside for about 30 minutes.
This gradual cooling helps prevent cracks that might occur from a sudden temperature change. So, exercise a bit of patience to ensure your meringues come out perfectly smooth and intact.
- Once you've removed meringues from the oven, you don't need to transfer them onto cooling racks, just leave them on their trays until fully cooled down.
- The meringues will keep well for 2 weeks if stored in an airtight container.
Important tips
Don't add the sugar until the whites are stiff
A common meringue mistake is adding sugar before the egg whites have whipped to stiff peaks.
Only add the sugar once the whites have whipped into an extremely thick, stiff texture that holds its shape. This ensures the sugar incorporates smoothly and doesn't interrupt the matrix of air bubbles you worked to achieve.
Patience is key - let the whites fully stabilise first.
Use clean equipment
Use extreme care to ensure your mixing bowl, whisk attachments and any other utensils are completely grease-free. Any traces of oil or grease will deflate the volume you worked to achieve in the meringue.
Sanitise equipment by wiping it with lemon juice or vinegar and allow it to fully dry. Avoid plastic bowls or tools as grease clings to plastic more easily than metal or glass.
So, be thorough in cleaning bowls and equipment - it makes all the difference in maintaining that gorgeous, billowy texture.
Avoid yolk in the egg whites
Take care when separating eggs to ensure the whites are free of any traces of yolk or eggshell. Crack the eggs carefully and inspect the whites before you start whipping.
If a bit of yolk does sneak in, use a piece of the eggshell to gently scoop it out. Even tiny flecks of fat from the yolk or eggshell can impede whipping.
Do the upside-down bowl test
Creating maximum volume in meringue is all about stretching the egg whites to their absolute elastic limit.
The whites are only ready for sugar when they are so stiff that they hold their shape even if you invert the bowl completely upside down. This is not just a technique done on TV for show - it ensures the whites are truly whipped to the ideal structure!
The proteins must be elongated and stable enough to suspend the sugar and maintain height through baking. So, flip that bowl over to test the whites!
Swapping caster sugar for granulated sugar
While caster sugar is ideal for meringues, you can use granulated sugar instead when needed.
The finer texture of caster sugar dissolves more readily into the whipped egg whites. Granulated sugar's coarser crystals require extra whisking to fully integrate into the egg whites.
Be prepared to beat for 2-3 additional minutes if substituting granulated sugar. Keep whipping until the meringue becomes completely smooth, with no lingering grainy sugar feel when rubbed between your fingers.
Adding vinegar
We are not adding vinegar because this is a traditional, dry meringue recipe, but if you want a chewy centre and something more akin to a pavlova, you can add ½ teaspoon of vinegar for every four egg whites used.
One egg white weighs around 30g, so if you're using liquid egg whites from a carton, you will need ½ teaspoon vinegar for every 120g of egg whites used.
Expect bright colours
Remember, if you are using neat gel colour straight from the bottle, the colours will show up very saturated.
Baking times
This meringue mixture can be used for other sized treats as well, not just mini meringues.
For small kisses, the baking time will be between 50 minutes and an hour.
For larger meringues like nests or mini pavlovas, bake for 2 hours.
For very large meringues, the size of pavlovas, the baking time could be 3 hours or more.
All the above will depend on the size of the meringues you're making and the height of what you've piped. Watch out for the visual clues below as well.
- The meringues should lift off the paper easily without sticking.
- Their tops should stay intact when lifted.
- They should feel light, dry and airy to the touch, with a crunchy shell.
Flavour variations
Chocolate - You can fold in about two tablespoons of good quality 70% cocoa powder for every 100g of egg whites used just before piping.
Add nuts - Fold in one tablespoon of very finely chopped nuts of your choosing for every 100g of egg whites used. Add more chopped nuts on the outside of the mini meringues after piping.
Coconut - Fold in 15g of desiccated coconut for every 100g of egg whites used. Sprinkle with more coconut after piping.
Rose water - Add ¼ teaspoon of rose water for every 100g of egg whites used.
Extracts - Add a few drops of vanilla, peppermint, cherry, strawberry, raspberry, lemon, butterscotch etc extracts, according to taste.
Ideas for using your mini meringue kisses
- Make mini meringue cookies by sandwiching two together with buttercream, Nutella or Biscoff cookie spread.
- Use them in an Eton Mess with fresh strawberries and cream.
- Craft edible bouquets or garlands held together with royal icing.
- Use them as cake decoration. Only add them last minute because they will draw moisture from the cake or cupcakes.
- Crumble over ice cream, pies, parfaits or fruit salads as a topping.
- Crush them into a filling for Swiss roll.
- Make the perfect dessert with fresh fruit and Chantilly cream.
- Gift in cellophane bags tied with ribbon for a cute edible gift.
- Use in trifles layered with fruit, custard and whipped cream.
- Make a very small opening in the bottom of each kiss and pipe cream into the centre with a small piping tip.
- Pipe them over a nut or candy like M&Ms or Smarties for a mini surprise in the centre.
- Build a small pyramid tower on a beautiful plate by sticking the meringue kisses together with chocolate ganache and cream. You can use white chocolate if the chocolate colour does not fit your colour scheme.
- Float them on top of a delicious hot chocolate.
- Stack them in coloured groups on a cupcake tier for an alterative birthday or wedding cake or as part of a dessert table.
- Instead of piping meringue kisses, pipe them in the shape of mini pavlovas or meringue nests and fill them with mascarpone cream once baked.
- They make perfect, delicate little eats for a baby shower.
Storage suggestions
Store in an airtight container at room temperature. Glass or plastic containers with tight lids work best. Layer the mini meringues between parchment paper to prevent them from sticking or breaking.
Keep stored meringues away from moisture and humidity. The crisp exterior will soften if exposed to it.
FAQ
While slightly older egg whites can whip with a bit more volume than fresh egg whites, the differences are minimal and not worth the potential health risks.
Yes, you can use icing sugar (also called powdered sugar or confectioners' sugar) as a substitute for caster sugar in meringue recipes, however, icing sugar often includes starch which can result in a slightly different texture. The meringue may be more stable but have a heavier, less airy feel.
Whisking. Using a balloon whisk on either a stand mixer or an electric hand mixer will allow more air to incorporate into the egg whites.
While sugar helps stabilise meringue, overbeating can still occur.
When whipped too long, the moisture starts to separate out of the meringue mixture. This causes a grainy, granulated appearance and deflated texture.
Though sugar makes overwhipping less likely compared to egg whites alone, excessive beating can still break down the foam structure. The meringue takes on a dry, frothy texture rather than soft peaks.
Look for signs like grains or beads of syrup and stop beating before reaching that point.
- Sugar was added too early before stiff peaks formed. Sugar should only be added once the egg whites reach full foamy volume. Prematurely added sugar prevents proper whipping.
- Under beating after adding sugar. Continue whipping 5-7 minutes after adding sugar to fully dissolve the grains into the meringue.
- Added too much sugar. Excess sugar can overload the proteins and prevent thickening. Use measured amounts. Remember the 2:1 ratio!
- Egg whites contained traces of fat or yolk. Even tiny amounts of fat inhibit whipping and stabilising.
- Bowl, whisk or beaters had residue of oil or grease. Equipment must be pristine clean.
Meringues shouldn't be gooey inside when baked properly. But it's normal for the centre to be soft and marshmallow-like rather than dry.
Baked meringues will lift off the tray easily with intact bottoms and the outside will look dry. Some moisture inside is ok, but stickiness means it's underbaked. The inside crumb should never be syrupy or translucent when you cut one open. The texture might be pillowy and soft but not gooey.
A bit of moisture is fine, but excessive stickiness means the meringue needed more oven time to fully dry out inside without the exterior browning too much.
If your meringues come out of the oven underbaked and chewy, it is possible to salvage them with additional baking time.
Return the meringues to the oven and bake for 10-15 minutes longer. Keep a close watch during the extra baking time and remove them immediately once the centres appear set and not sticky.
While not ideal, this technique can rescue underbaked meringues rather than waste them.
Both are made from egg whites with the addition of castor sugar, but there are differences.
Meringues are usually baked for longer at a lower temperature, making them crisp and dry throughout.
Pavlovas have a softer, chewier centre which is achieved with the addition of corn flour. Pavlovas are also cooked for a shorter amount of time at a higher temperature.
As with any food, practice basic food safety handling methods when preparing homemade meringue. Provided they are fully baked, meringue cookies can be enjoyed in moderation as part of a balanced prenatal diet.
Consult your doctor with any specific dietary concerns.
- Oven temperature too high. Excess heat causes exterior cracking. Bake at lower temp.
- Baking too long. Overbaking dries out exterior faster than interior. Reduce time.
- High humidity. Moist oven air causes uneven drying. Bake on low humidity days.
- Egg whites under-beaten. Weak meringue structure cracks more easily. Whip whites to stiff peaks.
- Sugar added too early. Sugar needs to dissolve fully before baking. Add only at stiff peak stage.
- Cooling too quickly. Slow cooling helps prevent cracks. Cool in turned off oven.
- Baking was too crowded. Overcrowding prevents even airflow. Space meringues further apart.
The exact origins of meringue are unclear, but here are some details on the early history of this sweet confection:
- Meringue likely emerged in the early 18th century as a product of beaten egg white preparations.
- The Swiss city of Meiringen claims to be the birthplace of meringue but this is unverified.
- Early recipes for baked beaten egg whites appeared in French cookbooks in the late 1600s.
- The term "meringue" first showed up in print in a 1755 French cookbook by François Massialot.
- Italian chefs were whipping egg whites with sugar since the Renaissance period.
- Once fine sugar became more available in the 17th century, meringue became more feasible.
- Antonin Carême, famed 19th century French pastry chef, helped popularise it into a baked dessert.
- No single inventor of meringue has been identified or verified. Its origins appear linked to Swiss, Italian and French cuisines.
More recipes using bright food colouring
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More recipes using mascarpone
Recipe
Mini Meringues (Meringue Kisses)
Ingredients
- 200 grams egg whites - room temperature
- ½ teaspoon cream of tartar - optional
- 400 grams caster sugar
Instructions
To make the meringue
- Fit your stand mixer with the balloon whisk attachment. If using a handheld electric whisk, attach the whisk attachments.
- Add the egg whites and cream of tartar to the clean, grease-free mixing bowl or the bowl of your stand mixer.200 grams egg whites, ½ teaspoon cream of tartar
- Start mixing on a low speed until some stabilising bubbles start to form in the egg whites. This should take about 2 minutes. (Please see blog post for reference photo)
- Increase the speed and whisk until the egg whites form firm, stiff peaks. You should be able to turn the bowl upside down without any egg whites sliding or falling out of the bowl. Another way to check the consistency is by dipping the whisk into the egg whites - you should see a firm peak that stands straight up. (Please see blog post for reference photo)Be careful not to over whisk! If it starts looking grainy and dull, you've taken it too far. The egg whites will simply collapse in on themselves at this point. So err on the side of caution and check the consistency often. Stop whisking as soon as you get to the stiff peak stage.
- Start sprinkling in the caster sugar one tablespoon at a time, allowing about 15 seconds between each spoonful for it to incorporate before adding more.400 grams caster sugar
- Once all the sugar is added, whisk for a further 5-7 minutes at full speed. Whisk until the meringue is glossy and shows a stiff, upright peak if you dipped your finger or the balloon whisk into it.
- Use your fingertips to check for any graininess. If you feel any sugar, it means it hasn't dissolved completely yet. Keep whisking until the texture feels completely smooth to the touch.
- If you are colouring the meringue, add gel food colouring now and briefly whisk again to distribute the colour evenly throughout.If you are NOT adding candy stripes, follow all the instructions below without brushing food colouring on the inside of the piping bag.
To make candy stripes
- Gather your piping bags, a clean brush, gel food colouring, a tall glass and piping tips if using.
- Preheat the oven to 100C/212F/gas mark ¼ and line a couple of baking sheets with parchment paper or silicone mats.
- Fit a piping bag with your chosen decorative tip or simply snip off the tip of the bag with a pair of sharp scissors. Make sure to cut straight across the tip of the bag, otherwise your meringue might pipe in an funny shape, instead of round.
- Place the piping bag inside a tall glass and try to iron out any heavy creases on the inside of the glass.
- Use the clean brush to paint stripes of colouring vertically up the inside of the bag. You can make them as narrow or wide as you wish.
- Use a clean, grease-free metal spoon to transfer some of the finished meringue mixture into the piped bag.
- Remove the bag from the glass and smooth the meringue towards the tip of the bag, twisting the back tightly to remove any air pockets.
- Pipe four small dollops of meringue in the corners of the baking tray and stick the parchment paper on top to keep it secured.
- Hold the piping bag with both hands. Use the top hand to apply pressure on the bag and the second hand to control the flow.
- Hold the piping bag perpendicular to the tray, in other words at a 90 degree angle to the tray.
- Pipe kisses about 5cm wide with a high, peaked top, lifting the bag as you squeeze. It may take a few goes to get the sizing and technique right.
- Bake the mini meringues in the preheated oven for 50 minutes to 1 hour. The cooking time may vary based on the size of your meringues. Keep an eye out for visual clues: The meringues should lift off the paper easily without sticking, their tops should stay intact when lifted and they should feel light, dry and airy to the touch. These signs will help you know they are ready.
- Once the meringues are done baking, don't remove them immediately. Instead, turn off the oven and leave the door slightly ajar, allowing the meringues to cool down gradually inside for about 30 minutes.
- Once you've removed the meringues from the oven, you don't need to transfer them onto cooling racks, just leave them on their trays until fully cooled down.
- The meringues will keep well for 2 weeks if stored in an airtight container.
Notes
Don't add the sugar until the whites are stiff
A common meringue mistake is adding sugar before the egg whites have whipped to stiff peaks.
Only add the sugar once the whites have whipped into an extremely thick, stiff texture that holds its shape. This ensures the sugar incorporates smoothly and doesn't interrupt the matrix of air bubbles you worked to achieve.
Patience is key - let the whites fully stabilise first.
Use clean equipment
Use extreme care to ensure your mixing bowl, whisk attachments and any other utensils are completely grease-free. Any traces of oil or grease will deflate the volume you worked to achieve in the meringue.
Sanitise equipment by wiping it with lemon juice or vinegar and allow it to fully dry. Avoid plastic bowls or tools as grease clings to plastic more easily than metal or glass.
So, be thorough in cleaning bowls and equipment - it makes all the difference in maintaining that gorgeous, billowy texture.
Avoid yolk in the egg whites
Take care when separating eggs to ensure the whites are free of any traces of yolk or eggshell. Crack the eggs carefully and inspect the whites before you start whipping.
If a bit of yolk does sneak in, use a piece of the eggshell to gently scoop it out. Even tiny flecks of fat from the yolk or eggshell can impede whipping.
Do the upside-down bowl test
Creating maximum volume in meringue is all about stretching the egg whites to their absolute elastic limit.
The whites are only ready for sugar when they are so stiff that they hold their shape even if you invert the bowl completely upside down. This is not just a technique done on TV for show - it ensures the whites are truly whipped to the ideal structure!
The proteins must be elongated and stable enough to suspend the sugar and maintain height through baking. So, flip that bowl over to test the whites!
Swapping caster sugar for granulated sugar
While caster sugar is ideal for meringues, you can use granulated sugar instead when needed.
The finer texture of caster sugar dissolves more readily into the whipped egg whites. Granulated sugar's coarser crystals require extra whisking to fully integrate into the egg whites.
Be prepared to beat for 2-3 additional minutes if substituting granulated sugar. Keep whipping until the meringue becomes completely smooth, with no lingering grainy sugar feel when rubbed between your fingers.
Adding vinegar
We are not adding vinegar because this is a traditional, dry meringue recipe, but if you want a chewy centre and something more akin to a pavlova, you can add ½ teaspoon of vinegar for every four egg whites used.
One egg white weighs around 30g, so if you're using liquid egg whites from a carton, you will need ½ teaspoon vinegar for every 120g of egg whites used.
Expect bright colours
Remember, if you are using neat gel colour straight from the bottle, the colours will show up very saturated.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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