This pretty pink latte topped with Italian meringue and edible glitter is very romantic and perfect for Valentine’s Day!
Pink lattes have been trending recently on Instagram, and you probably have seen them. They’re super pretty and can be healthy too, but that depends on what are they made of. My version looks like it’s made with candy floss, but it’s actually pretty healthy and does not contain any artificial colours! This pink latte is actually made with beetroots, you can either use beetroot juice or beetroot powder. To make this pink latte extra ordinary and romantic, I decided to top it with a pretty swirls of Italian meringue and sprinkled the meringue with edible golden glitter!
Beetroots are good for you, they’re anti-inflammatory and rich in antioxidants. And if you decide to make this pink latte with ginger, honey and cinnamon then this will be the perfect drink for you during the cold days if you’re looking to boost your immune system. Beets are also naturally sweet, and that reduces the amount of sugar that is needed in this recipe. I used honey to sweeten my latte, but you could omit that or use agave syrup if you’re making a vegan version (and using vegan milk of course, and omitting the meringue).
Italian meringue is very different to Swiss and French meringue. It’s made by boiling water with sugar until the mixture reaches the temperature of 121°c, and then slowly mixed into whipped egg whites. The meringue mixture needs to be whipped using a stand mixer until it completely cools down.
I like to add flavourings to my meringue, and in this recipe I added gin and tonic flavouring.
Every home cook must own a good cooking thermometer, and I use the Superfast 4 Thermapen as it’s super quick to give me an accurate reading. The Superfast 4 Thermapen is a cooking thermometer that takes cooking and baking to the next level. I find it very useful when I’m making candy, or cooking food such as meat, turkey or poultry. The thermometer will easily tell you when is your food ready, and help you reach the perfect dish without undercooking or overcooking it.
Here are more important points about the Thermapen…
- It’s the world’s quickest thermometer, it actually gives you an accurate reading in just 3 seconds!
- It’s waterproof. So no need to worry about working with it in your busy kitchen, or even outdoors when it’s raining.
- The display automatically rotates to make it easier for you to read the temperature.
- It comes with an intelligent backlight that automatically activates when it’s in a dark environment.
- Motion sensor works in a smart way which means that the thermometer sleeps when you put it down, and activates again when you pick it up.
- It measures temperature over the range of -49.9 to 299.9 °C (-58.0 to 572.0°F).
- It comes in 10 different colours, mine is red!
This pink latte is more than just a drink! It can be served as a dessert and it’s a great idea to serve this on Valentine’s Day instead of classic slice of cake with a cup of tea. Make your loved ones feel special this Valentine’s Day and treat them with a pink latte and Italian meringue on top!
IDEAS TO DECORATE YOUR PINK LATTE
Whether you’re making this on Valentine’s Day or just any idea, you could always decorate your pink latte and make it look extra ordinary especially if you’re treating your loved ones. I think that this pink latte with Italian meringue is pretty if it’s served without any decorations. However, you can always decorate with edible glitter, dried rose petals, sprinkles, or crushed biscuits.
HOW TO BROWN ITALIAN MERINGUE
This soft type of meringue; Italian meringue is usually used to top pies such as lemon meringue pie, baked Alaska, or cakes. This meringue is browned using a gas cooking torch, to achieve that crispy browned exterior and soft and chewy meringue underneath. If you don’t own a fancy gas cooking torch, you can brown the meringue in the oven! To do so, preheat your oven for 10-15 minutes at 180°c (350f) then bake the meringue until it’s nicely browned. The browning should take around 5 minutes, but keep an eye on it as it depends on your oven.
If you make this recipe, make sure to tag your pictures with #LittleSunnyKitchen on social media as I would really love to see your creations!
Pink Latte with Italian Meringue
For the meringue:
- 2 egg whites
- 40 ml water
- 100 grams sugar
- ¼ tsp gin and tonic flavouring optional
For the latte:
- 30 ml beet juice or 1 tsp beetroot powder
- 30 ml boiled water
- ¼ tsp vanilla extract
- ½ tsp honey (or agave, maple syrup, stevia) optional
- ½ tsp ground cinnamon optional
- ½ tsp ground ginger optional
- 150 ml milk or vegan milk
Make Italian meringue:
- Place egg whites in a bowl.
- In a saucepan, heat water with sugar and using your Thermapen check the temperature of the sugar syrup. When it reaches 110°c (230°f), start whipping the egg whites.
- When the temperature of the sugar syrup reaches 121°c (250°f). Remove from heat immediately.
- Slowly pour the sugar mixture into the egg whites while whipping constantly.
- Add gin and tonic flavouring or any other flavouring that you’re using and keep whipping the meringue until it completely cools down.
- Pour the meringue into a piping bag.
Make pink latte
- Using a small whisk, whisk beetroot juice with freshly boiled water, vanilla extract, sweetener, and any spices that you're using. If you're using beetroot powder instead of juice, add a little water at a time to form a smooth paste before adding more water.
- Froth milk with a milk frother or by heating it in a pan on low heat and froth it using a whisk. Pour the milk in glasses, and pour the pink beetroot mixture over the milk.
- Pipe the Italian meringue on top of each latte, and carefully sear the meringue using a gas cooking torch. This will give it a slight crust.
- Decorate with edible glitter or crushed biscuits.
This post is sponsored by Thermapen®. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own