Pink meringue kisses

Pink meringue kisses

By
From
Scandinavian Baking
Makes
35–40
Photographer
Columbus Leth

Crunchy on the outside, soft inside and sweeter than sweet: these are just so irresistible. We call them kys, which means kiss in Danish. If you prefer to stay away from artificial food colouring you can use raw beetroot juice. The pink colour is bit paler, but it still looks great.

Ingredients

Quantity Ingredient
4 large egg whites
250g caster sugar
1 tablespoon white wine vinegar
1 teaspoon pink food colouring
or 1 teaspoon juice from raw beetroot

Method

  1. Preheat the oven to 110°C.
  2. Line two baking trays with baking parchment. Whisk the egg whites until stiff, but do not beat them too much. Gradually whisk in the sugar a spoon at a time, then add the vinegar and food colouring or beetroot juice.
  3. Using two tablespoons, place big dollops of the pink meringue on the baking trays, each a few centimetres apart. Bake for 45–50 minutes, then cool on the baking parchment on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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