Sweet Artist Meringue Transfer Sheets
We’re really happy to introduce you to our Sweet Artist Meringue Transfer Sheets we’ve secretly been working behind the scenes for what feels like forever to develop our new exclusive Sweet Artist Transfer Sheet range. We think they’re fantastic and we’re sure you will too. Just follow the recipe below for best results.
The Perfect Meringue Recipe
We’ve experimented with lots of different meringue recipes for our NEW Sweet Artist Meringue Transfer Sheets and found sometimes the simplest recipes are the best……
This no hassle, easy recipe uses just 4 key ingredients and by following these simple steps results in perfectly manicured meringues.
4 egg whites
110g (4oz) caster sugar
110g (4oz) icing sugar
1tsp vanilla extract
2 Sweet Artist Meringue Transfer Sheets
Preheat your oven to 110C, Gas Mark 1/4, fan oven 100C
Line two baking trays with the Sweet Artist Transfer Sheets (instead of your usual baking parchment). Place the egg whites in an electric mixer (use the whisk attachment) and whisk at full speed for a few minutes until the egg whites hold airy, stiff peaks when the whisk is lifted.
Continue whisking adding the caster sugar a tablespoon at a time, with a few seconds between each addition. Once all the caster sugar is added, stop the whisk.
Sift in one-third of the icing sugar and fold gently using a spatula, then fold in the second third and finally the last third and the vanilla extract. The mixture should be fluffy and light at the stiff peaks stage.
Pipe your meringue mixture onto the Sweet Artist Transfer Sheets (coarse side up). Place both baking trays into the oven and cook for 1 and a half hours until the meringues are crisp on the outside and will easily lift off the transfer sheets.
Tips – how to avoid meringue disasters:
Don’t rush when adding the caster sugar, or it can cause the egg whites to collapse. Add the sugar 1 tablespoon at a time as instructed above.
Separate your egg whites carefully in a separate bowl as even a small amount of yolk can cause the meringues to collapse.
Ensure all of your equipment is free from moisture – again this can have fatal consequences!
Remember when piping the meringue mixture it must touch the Sweet Artist Transfer Sheets for the image to transfer.
It’s also important to ensure you cook the meringues at a low heat for at least 1 and a half hours to ensure the meringues have dried out completely. It’s a good idea to cook meringues in the evening. Turn off the oven after one and half hours cooking time and leave them in the oven overnight to dry out.
Printing onto the meringue sheets is always done as a mirror image (T-Shirt print). Print on the matt side. Do not touch this part of the sheet as the lamination can easily be removed. Gloves are recommended.
Print on the Meringue Sheets by setting the print quality option of your printer to “High”. This will avoid excessive amounts of colour on the laminated part of the sheet.
The Meringues should separate easily from the Sweet Artist Meringue Transfer Sheets. The meringues can be lifted from the transfer sheets as soon as they’re removed from the oven or when cool.
We’d love to see your meringue creations, please email your photos to firstname.lastname@example.org and we’ll add them to our blog and Facebook page x