Meringue kisses are a perfect addition to any dessert table.The basic meringue can be easily transformed into a variety of colours and shapes.
Meringue Kiss Recipe
- 3 large egg whites
- 1 1/8 tsp salt
- 1/8 tsp cream of tartar
- 150 g (¾ cup) granulated sugar
- gel paste food colour (optional)
- kitchen scale or measuring cups and spoons
- hand-held or stand mixer with the whisk attachment
- large mixing bowl
- disposable piping (pastry) bag
- large open star tube (tip/nozzle) (e.g. Ateco 827, Wilton 1M, JEM 1M)
- wax (greaseproof) paper or baking (parchment) paper or a non-stick baking mat
- baking tray (sheet)
- cooling rack
- Preheat the oven to 130°C (250°F / Gas Mark 1/2). Whip the egg whites, salt and cream of tartar on medium high speed until soft peaks form. Continue to beat and add the sugar, 1 tbsp at a time. Let the mixture beat on high speed until the sugar has completely dissolved and the meringue looks glossy with stiff peaks. This usually takes between 7 to 10 min. If desired, colour the meringue with gel paste food colour.
2. Fill the mixture into a piping bag fitted with a star tip nozzle and pipe little rosettes.
3. Bake for 1 ½ to 2 hours until the meringues are dry. ) Let the meringue kisses cool for 15 min, then place them on a cooling rack and let cool completely.
- To make sure that the bowl and mixer are completely clean and
fat-free, rub the inside of the mixing bowl and the mixing attachments
with a slice of lemon or vinegar.
- If you don’t have two star tubes (tips/nozzles), pipe the meringue in
- To make the meringue kisses even more appealing, tip the bottom
of each into melted chocolate or sandwich them with raspberry preserve.
Stored in airtight containers at room temperature, meringue kisses
will keep fresh for up to two weeks.