Meringue Kisses
- Louise Thannhauser
- Jul 27, 2016
- 2 min read
My dad went out today and bought one of those cream compressors that converts runny double cream into aerated whipped-like cream with a push of a button. We also had some strawberries in the fridge so I thought what better excuse to test the cream machine out than to eat strawberries and cream with meringue as well.
With them being bite size and all, and colourful and pretty, it's really quite hard to just have the one!
These meringues are chewy on the inside and crisp on the outside!
Makes about 40 kisses or two baking trays worth | Preparation time 20 minutes | 60 to 90 minute cooking time
Ingredients
3 medium egg whites
170g caster sugar
Food colouring paste - colour of choice
Method
Line two large baking trays with parchment paper. Heat oven to 120C.
In a clean bowl, whisk the egg whites until they form stiff peaks, using electric beaters.
Add half the sugar, whipping for about a minute, until stiff and glossy. Gradually add the remaining sugar until you have a glossy meringue that holds stiff peaks.
Separate the meringue into the number of different colours you will be using. For instance if you were only using two colours, just separate the meringue by half.
Turn your pastry bag inside out and, using a spoon, paint three lines of a food colouring from the top to almost the end of the bag. Fill with the meringue mix and twist the end to close.
Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. The food colour will give the meringues a stripy pattern as they pass through the bag.
Bake in the oven for 1 hr or until the meringues sound hollow when you lift one and tap the base - they should have a crunchy shell and not be too chewy (it took about 1hr 20 min for me but it will depend on the size of merigue you pipe).
Leave to cool in the oven with the door closed, then store in a plastic food bag or airtight container until ready to use.
Comments