Since then we have had it sprinkled on top of fruit (mainly strawberries, but it is meant to be beautiful on mango or pineapple), and also on porridge in the mornings.
Over the holidays I had the thought that the mint sugar would also make great meringues, so I had a go, and they were amazing.
- 3 egg whites (room temperature work best)
- ¾c of mint sugar
- ¼t white wine vinegar
- (basically use ¼c of sugar per egg white!)
- Preheat your oven to 130*c
- Place the egg whites in a very clean bowl.
- Whisk the eggs until they form a foam. The foam should be stiff, and the bubbles should be very small. If you overwhisk the foam will start to look dry, and a liquid will form at the bottom of the bow. If this happens you need to start again - you can't rescue over whisked eggs.
- Add the sugar in as you whisk, one spoonful at a time. Once the sugar is added, you can't over whisk the eggs.
- Continue to whisk until the sugar has entirely dissolved and the mixture is thick enough to hold its shape when you lift the beaters out. Beat in the vinegar for a further minute.
- Pipe or spoon the mixture onto baking trays lined with baking paper. This quantity makes approximately 40 bite sized meringues
- Bake for 60 minutes.
- Cool in the oven, by just turning the oven off.
*The meringues will not be brilliant green because the mint browns slightly in the oven. The lower temperature of the oven will prevent most of this.
They were so yummy. Sweet and refreshing at the same time. Next time I am going to drizzle a little dark chocolate over the top to turn them into an extra special after dinner treat.
Have you made flavoured sugars before? How have you used them??