Meringue kisses

Meringue kisses

By
From
Atelier Confectionery
Makes
50-60
Prep
15 mins
Cooking time
60 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
2 egg whites
pinch salt
110g caster sugar
1/8 teaspoon cream of tartar
2 drops food colouring as desired

Method

  1. Preheat the oven to 100°C. Line a large baking tray with baking paper.
  2. Place the egg whites and salt in a freestanding mixer with a whisk attachment. Make sure that the bowl is grease-free. Whisk the egg whites on medium speed until they become frothy and start to form soft peaks. Increase the speed to high and add tablespoonfuls of caster sugar, one spoonful at a time, until all the sugar is used up. The meringue should be smooth, glossy and holding stiff peaks. Remove the bowl from the mixer and, using a large metal spoon, stir in the cream of tartar and food colouring.
  3. Fill a piping bag with a star nozzle with the meringue mixture and pipe little kisses onto the prepared baking tray. Bake in the oven for 1 hour until dried and crisp.
  4. Leave to cool completely on a wire rack before removing from the baking tray. These meringue kisses can be stored in an airtight container for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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