Meringue kisses

Meringue kisses

By
From
Boutique Baking
Makes
100 meringues
Photographer
Georgia Glynn Smith

Pretty pastel-coloured mini meringues are simple and yet so adorable; they add a lovely touch to a table for any occasion. Displayed in chic candy jars, they look delicious. With a very long shelf life, they are the perfect gift when wrapped in cellophane bags.

Ingredients

Quantity Ingredient
100g egg whites
pinch salt
100g caster sugar
1 teaspoon vanilla extract
100g icing sugar, sifted
pink, blue and yellow liquid food colour

Equipment

Quantity Ingredient
Basic baking kit
3 large plastic piping bags
3 star piping nozzles

Method

  1. Preheat the oven to 80°C. Line two baking trays with greaseproof paper.
  2. Place the egg whites and a pinch of salt into the bowl of an electric mixer and start whisking at high speed. Make sure that the bowl is entirely grease-free before you start, otherwise the egg whites will not whip up properly.
  3. As the egg whites are stiffening, slowly sprinkle the caster sugar into the mix. Stop whisking as the meringue becomes stiffer and glossy; be careful not to overwhisk the mixture.
  4. Add the vanilla extract and slowly fold the icing sugar into the meringue mixture using a rubber spatula.
  5. Separate the meringue mix into three equal parts; keep the first white, mix the second with pink liquid food colour to a pastel pink shade and the third with blue and yellow liquid food colour for a pastel aqua shade.
  6. Place a star nozzle in each of the piping bags then fill each one with a different coloured meringue mixture. Pipe little rosettes onto the baking trays lined with greaseproof paper.
  7. Place the meringues in the preheated oven for between 2–3 hours or until they have fully dried out.
  8. Stored in a dry, airtight container, these mini meringue kisses can last for up to 3 months.
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