preparation
Put the egg white into a 1.75 litre (3-pint) mixing bowl and beat until frothy. Gradually work in the icing sugar and mix to give a really stiff fondant. Divide the fondant into two positions. Knead a few drops pink food coloring into one portion. Roll both fondants separately into small balls, each the size of a marble. Arrange 4 balls in a ring on a large dinner plate. Microwave on full power for 1 minute and 30 seconds. Allow to stand for 2 minutes before removing to cooling tray. Repeat until all the mixture has been cooked. Fill the cooked meringue halves with the chocolate buttercream. Sprinkle with a little vermicelli and serve in paper cake cases. Alternative: Try using only the egg white and the icing sugar and fill the meringue halves with whipped cream. |