Recipe: Harlequin Bubbles (meringue cookies)

HARLEQUIN BUBBLES

2 egg whites
1 tbsp chopped mixed candied fruits
1/2 cup superfine sugar

Grease several baking sheets; line with parchment or waxed paper.

In a very clean grease-free bowl, beat egg whites until very stiff, but not dry. Add 1/2 tablespoon of the sugar; beat until sugar is incorporated and meringue is stiff and shiny. Add remaining sugar, a little at a time, beating well after each addition.

Preheat oven to 275 degrees F (135 C).

Using two small teaspoons, spoon very small mounds of meringue onto prepared baking sheets, spacing apart. Sprinkle each meringue with a few pieces of candied fruit.

Bake meringues 1 1/4 hours or until crisp and dry on the outside, but soft in the center; cool. Remove meringues from the paper. Depending on the oven used, it may be necessary to select a lower temperature to keep meringues white.

Makes 36 cookies
Source: The Book of Cookies by Pat Alburey