for 25 pieces

Meringues

2	fresh egg white
1 pinch	salt
100 g	finest sugar
2 tbsp	Prosecco
1 tbsp	Maizena cornflour

Decorate

1 bag	dark cake icing (approx. 120 g), melted
50 g	hundreds & thousands

How it's done

Meringues

Beat the egg whites with the salt until stiff. Add half the sugar and continue beating until the egg whites turn glossy. Mix the prosecco with the cornflour in a small bowl, add to the rest of the mixture, beat briefly. Spoon the mixture immediately into a piping bag with a smooth nozzle (approx. 8 mm in diameter). Pipe out sufficiently well-spaced mounds each approx. 3 cm in diameter onto an oven tray lined with baking paper.

Bake/dry

Cook for approx. 65 mins. in the lower half of an oven preheated to 100°C, using a wooden spoon to keep the oven door slightly open. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.

Decorate

Put the glaze and hundreds & thousands each into a small bowl. Dip the meringues up to half way into the glaze, allow the excess to drip off, then dip into the hundreds & thousands, allow to dry.

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