Red Velvet Meringue Kisses
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Prep Time
3 hrs 19 mins
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Cook Time
3 hrs 19 mins
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Servings
4 dozen
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Course
Dessert
Red Velvet Meringue Kisses
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These fun, beautiful meringues are melt-in-your-mouth and have a delightful touch - the stripes have the delicious essence of Red Velvet!
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Ingredients
- 1 teaspoon Red gel food color I really like the Wilton No-Taste red coloring
- 2 teaspoons cocoa powder
- 2 teaspoons water
- 1 ½ cups sugar
- 6 large egg whites
- 1 teaspoon vanilla
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- 2 16- inch disposable decorator bags
Instructions
- Preheat oven to 200˚F. Line two sheet pans with parchment paper (I love the rolls from Costco. They last forever and are really nice quality paper. If you don't have a Costco nearby or they are out, you can also order it online). To make nice uniform meringues, trace around a small round object about 1 ½-2-inches in diameter (I use a spice bottle cover) in rows on the parchment paper with a pen or marker. Leave at least 1 inch between circles. Turn paper over with ink side down on pan. Set aside.
- Bring a small pot of water to a boil (you want your heatproof bowl in Step 5 to sit just above the level of the water). Once it's boiling, reduce to a low simmer.
- Combine food color, cocoa and water and stir until smooth. If you have trouble mixing it up, add a few more drops of water. It should be fairly thick and smooth.
- Combine the egg whites and sugar in a heatproof bowl (I use the metal bowl from my Kitchen Aid Mixer). Set bowl over the pot of simmering water and whisk for till mixture is warm, about 3 minutes. Add vanilla, cream of tartar and salt.
- Beat with a mixer until egg mixture is stiff and glossy, about 6-7 minutes. Rub a bit of the mixture between your fingers. It should feel smooth and not gritty. The meringue should be so stiff that if you turn the bowl upside down, it will stay in place.
- While mixture is beating, turn 2 piping bags almost completely inside out, leaving just an inch or so of the tip unturned so that you can easily turn it back the right way. With the food coloring/cocoa mixture, paint 4-5 vertical stripes on bags, about ¼ inch wide. If you want the meringues to have lots of red color, be generous when you paint these stripes. If you prefer pinkish swirled meringues, use less of the mixture when painting the stripes.
- Fill bags about ¾ full with meringue mixture, packing it in as tightly as possible. Snip about 1 inch from pointed end of bag and gently shake bags up and down to help meringue mixture settle.
- To keep the parchment paper from shifting, lift parchment paper and place a dab of meringue on four corners of the sheet pans and press paper on top to hold it down flat.
- Pipe to fill in circles on parchment paper. As you finish piping each circle, apply less pressure and swirl the tip off in a circular motion.
- Place in preheated oven and bake until crisp on the outside, but still soft on the inside, about 40 minutes to 1 hour. You should be able to easily lift the kisses off the parchment paper with the bottoms intact. Let cool completely. Can be stored in an airtight container for a week or frozen indefinitely (yes, they freeze beautifully - you'd never know they had been frozen!)
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