Meringue Kisses
User Reviews
4.8
Meringue Kisses
Description
The Meringue Kisses recipe uses egg whites beaten until stiff and glossy, gradually adding fine sugar to create a smooth mixture. Piped onto parchment-lined sheets, these dollops bake slowly at a low temperature, enabling them to dry out without browning. The result is a light, crisp meringue that lifts easily from the paper.
Flavors such as vanilla or lemon can be gently folded in after stiff peaks form, and gel or liquid food coloring can be added in piping bags for varied appearance. The low baking temperature and slow drying method ensure a uniformly dry texture.
These kisses are ideal for nibbling on their own or using as decoration on cakes and desserts. Stored in an airtight container, they maintain crispness for up to two weeks at room temperature, making them great for advance preparation or gifting.
Watch for dryness and lightness to confirm doneness, and use caution with color addition for consistent hue.
Ingredients
- 2 egg egg white
- 1/2 cup sugar fine
Instructions
- Pre-heat oven to 200°F (100°C), line one or two cookie sheets with parchment paper.
- In a medium bowl beat egg whites until stiff, start by beating on low then increase to high speed, when the mixture is stiff add the sugar very slowly one teaspoon at a time while continuing to beat, make sure that the mixture is stiff after each addition of sugar.
- Once all the sugar has been added, continue to whisk on high speed until you have a smooth, stiff and glossy mixture. Continue to whisk for at least 5-10 minutes after the sugar has been incorporated.
- Place mixture in a pastry bag with desired tip and pipe out your kisses onto the prepared cookie sheet. If you wish you can colour your drops by adding food colouring gel strips inside your pastry bag before filling.
- Bake for approximately 35-45 minutes or until the meringue kisses come off the parchment paper cleanly and without sticking. Then turn off the oven, place the handle of a wooden spoon in the door of the oven (to leave a small opening) and leave the meringue in until the oven is completely cool, this can take anywhere from 1-2 hours. Serve or conserve in an air tight container for up to two weeks. Enjoy!
** make your own fine sugar, place granulated sugar and blend for a couple of minutes until the sugar feels like fine sand. (remeasure before using)
Notes
- Meringue kisses are done when light and completely dry, easily lifting off the parchment.
- Add flavors like vanilla or lemon extract gently folded in after stiffness is achieved to preserve texture.
- Use gel food coloring lines inside pastry bag before filling for colored kisses; liquid drops may give less precision.
- Store baked meringue kisses in an airtight container at room temperature for up to two weeks to keep crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50kisses
Amount Per Serving
Calories 8 kcal
% Daily Value*
| Calories | 8kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Sodium | 1mg | 0% |
| Potassium | 1mg | 0% |
| Sugar | 2g | 4% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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