Meringue Kisses
User Reviews
5
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Servings
40 cookies
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Course
Dessert
Meringue Kisses
Description
Meringue Kisses prepare by separating fresh egg whites and allowing them to reach room temperature for optimal volume when whipped. Gradually added sugar stabilizes the mixture, which is whipped to stiff, glossy peaks indicating readiness. Vanilla extract enhances overall flavor. Shredded coconut can be gently folded in for added texture and subtle tropical taste.
The batter is piped into small mounds or rounds onto parchment-lined baking sheets. Low-temperature baking around 250°F facilitates drying out without browning too much, producing crisp exteriors and delicate, melt-in-your-mouth interiors with slight chew from coconut. Light browning of peaks is a sign of doneness.
These sweet treats are ideal as bite-sized desserts or elegant accompaniments to tea or coffee. Optional food coloring strips painted inside pastry bags create decorative effects for a visually appealing presentation.
Ingredients
- 4 egg white
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup coconut OPTIONAL, shredded, without sugar
Instructions
- Separate egg whites from yolks about an hour before making meringues. Leave whites in bowl at room temperature so that they beat up to a good volume.
- Heat oven to 250° and cover un-greased cookie sheets with parchment paper.
- Beat egg whites with a blender until stiff enough to stand in moist (not dry) peaks. Slowly beat in sugar just a tablespoon at a time then fold in vanilla. Continue to beat mixture until it is still and glossy, not grainy. Fold in coconut.
- In a small bowl, squirt a little bit of food coloring of choice and with a small pastry brush, 'paint' colored stripes along pastry bag. Pipe small rounds onto cookie sheets 2 inches apart. Bake 30-35 minutes. Peaks will brown slightly.
- (If you don't have food coloring or a pastry bag, meringues can be spooned onto cookie sheet in little mounds instead).
- Cool and enjoy!
User Reviews
Overall Rating
5
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