Sweetie Darling

Meringue Unicorn Horns- Farewell GBBO

Date - 26th October 2016 / Author - Billie / Category - Bake Off Make Off, Recipes

Meringue Unicorn Horns

The End Of An Era

So that’s it. It really happened.

I’m not going to wang on about how fast the last 10 weeks have gone because, frankly, it terrifies me.

I am sad that the show, as we know it, is over but I’m SO happy we all existed¬†at the same time as The Great British Bake Off.

I’ve included an affiliate link for the GBBO book further down, which helps to prolong the feeling that it’s not completely over.

Shall we move on before I start saying “It’s been an honour” like we’re part of the orchestra on the sinking Titanic?

Yes, let’s talk challenges.

Meringue Unicorn Horns

This Week’s Bake Off.

The Signature.

This week’s signature was a filled meringue crown suitable for the royal family! I have gone slightly less regal than a crown.. with Meringue Unicorn Horns.

Bet the Queen would love ’em ūüėČ

The recipe for my Meringue Unicorn Horns is below.

The Technical

The technical challenge was to make a Victoria Sandwich. What a lush challenge! I think this is probably the only challenge I’d have a chance to do well at!

The Showstopper

Wow. What a showstopper! A picnic fit for the Queen including 1 chocolate celebration cake, 12 puff pastry sausage rolls,  12 quiches, 12 savoury scones, and 12 fruit and custard tarts.

My God! Baking stress to the max.

Congratulations

After all of that, a huge well done must be said to Candice. That wasn’t an easy series to come out the champion of and she nailed it!

Meringue Unicorn Horns

My Top Tips For Meringue Unicorn Horns

Keep It Clean.

I don’t want to teach you to suck egg whites but a clean, grease-free bowl is essential for top-notch meringues.

Start Slow.

When first whisking egg whites, start slow until bubbles form. This is building the structure of the meringue, which will yield a more stable mix.

Be Gradual.

Add your sugar very gradually and let each tablespoon combine before adding the next. It’s worth the extra time to have lovely smooth meringue unicorn horns.

Bake Low.

How low can you go? Go that low. You’re basically drying meringues out rather than actually cooking them so it takes a while but again, worth it.

Lollipop After.

If you want your Unicorn Horn Meringues to be lollies, don’t be tempted to bake your meringue with your lollipop sticks already underneath the meringues. The sticks will yellow in the oven and won’t look anywhere near as pretty overall. Attach the sticks afterwards using royal icing.

I actually use paper straws as my lollipop sticks. These pastel pink straws would look go perfectly with Meringue Unicorn Horns!

You can see my royal icing recipe here. 

You can subscribe to my YouTube channel right here!

 

Don’t forget you can get this year’s GBBO accompanying recipe book¬†right here. It’s full of the judge’s and baker’s recipes we’ve seen through the series as well as some extras that look luuuuush.

Click here for Week 1 Chocolate Orange Cake

Click here for Week 2 Banoffee Biscuit Whirls

Click here for Week 3 Cinnamon Swirls

Click here for Week 4 Churro Cupcakes

Click here for Week 5 Bakewell Tart

Click here for Week 6 Meringue Brownies

Click here for Week 7 White Choc Passionfruit Roulade

Click here for Week 8 Tudor Knots

Click here for Week 9 Chocolate Pinwheels

Billie xx

Meringue Unicorn Horns
Print Recipe
Servings
20-24 horns
Cook Time
2 hours
Servings
20-24 horns
Cook Time
2 hours
Meringue Unicorn Horns
Print Recipe
Servings
20-24 horns
Cook Time
2 hours
Servings
20-24 horns
Cook Time
2 hours
Ingredients
  • 120 g egg whites (or 4 large egg whites)
  • 1/2 tsp cream of tartar
  • 230 g caster sugar
Instructions
  1. Preheat your oven to 80c and line 3 baking sheets with greaseproof.
  2. Whisk egg whites on low speed until bubbles form then add cream of tartar and increase speed until the egg whites form soft peaks.
  3. Add the caster sugar a tbs at a time whilst whisking until the meringue forms stiff peaks.
  4. If you want to add colour, separate some of your meringue into another bowl and add food colour then add your meringue to a piping bag fitted with a metal star nozzle such as Wilton 1M.
  5. Pipe horn shapes onto the greaseproof and bake for 2 hours.
  6. Leave to cool then, if you would like meringue lollies, use royal icing to stick a lollipop stick to the back of each meringue.
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Meringue Unicorn Horns are so cute! Clear and simple tutorial too!

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