Mini Meringues (Meringue Kisses)

To make the meringue

1. Fit your stand mixer with the balloon whisk attachment. If using a handheld electric whisk, attach the whisk attachments.
2. Add the egg whites and cream of tartar to the clean, grease-free mixing bowl or the bowl of your stand mixer.
3. Start mixing on a low speed until some stabilising bubbles start to form in the egg whites. This should take about 2 minutes. (Please see blog post for reference photo)
4. Increase the speed and whisk until the egg whites form firm, stiff peaks. You should be able to turn the bowl upside down without any egg whites sliding or falling out of the bowl. Another way to check the consistency is by dipping the whisk into the egg whites - you should see a firm peak that stands straight up. (Please see blog post for reference photo)Be careful not to over whisk! If it starts looking grainy and dull, you've taken it too far. The egg whites will simply collapse in on themselves at this point. So err on the side of caution and check the consistency often. Stop whisking as soon as you get to the stiff peak stage.
5. Start sprinkling in the caster sugar one tablespoon at a time, allowing about 15 seconds between each spoonful for it to incorporate before adding more.
6. Once all the sugar is added, whisk for a further 5-7 minutes at full speed. Whisk until the meringue is glossy and shows a stiff, upright peak if you dipped your finger or the balloon whisk into it.
7. Use your fingertips to check for any graininess. If you feel any sugar, it means it hasn't dissolved completely yet. Keep whisking until the texture feels completely smooth to the touch.
8. If you are colouring the meringue, add gel food colouring now and briefly whisk again to distribute the colour evenly throughout.If you are NOT adding candy stripes, follow all the instructions below without brushing food colouring on the inside of the piping bag.

To make candy stripes

1. Gather your piping bags, a clean brush, gel food colouring, a tall glass and piping tips if using.
2. Preheat the oven to 100C/212F/gas mark ¼ and line a couple of baking sheets with parchment paper or silicone mats.
3. Fit a piping bag with your chosen decorative tip or simply snip off the tip of the bag with a pair of sharp scissors. Make sure to cut straight across the tip of the bag, otherwise your meringue might pipe in an funny shape, instead of round.
4. Place the piping bag inside a tall glass and try to iron out any heavy creases on the inside of the glass.
5. Use the clean brush to paint stripes of colouring vertically up the inside of the bag. You can make them as narrow or wide as you wish.
6. Use a clean, grease-free metal spoon to transfer some of the finished meringue mixture into the piped bag.
7. Remove the bag from the glass and smooth the meringue towards the tip of the bag, twisting the back tightly to remove any air pockets.
8. Pipe four small dollops of meringue in the corners of the baking tray and stick the parchment paper on top to keep it secured.
9. Hold the piping bag with both hands. Use the top hand to apply pressure on the bag and the second hand to control the flow.
10. Hold the piping bag perpendicular to the tray, in other words at a 90 degree angle to the tray.
11. Pipe kisses about 5cm wide with a high, peaked top, lifting the bag as you squeeze. It may take a few goes to get the sizing and technique right.
12. Bake the mini meringues in the preheated oven for 50 minutes to 1 hour. The cooking time may vary based on the size of your meringues. Keep an eye out for visual clues: The meringues should lift off the paper easily without sticking, their tops should stay intact when lifted and they should feel light, dry and airy to the touch. These signs will help you know they are ready.
13. Once the meringues are done baking, don't remove them immediately. Instead, turn off the oven and leave the door slightly ajar, allowing the meringues to cool down gradually inside for about 30 minutes.
14. Once you've removed the meringues from the oven, you don't need to transfer them onto cooling racks, just leave them on their trays until fully cooled down.
15. The meringues will keep well for 2 weeks if stored in an airtight container.