Meringue Kisses Recipe
Meringues make great cake toppers. Here you'll find my French meringue cookie recipe, which is perfect for meringue kisses.
Ingredients
- 100 g Egg Whites (Around 3 eggs)
- 200 g Caster Sugar
- Flavouring of your choice
- Food Colour Gel
Instructions
- First you will need to separate your egg whites into a bowl. For the meringues we are using a 2:1 ratio of caster sugar to egg whites, so I always weigh my egg whites to enable me to get the correct amount of sugar.
- Using the whisk attachment on a hand mixer or stand mixer, start with a slow to medium speed, mixing your egg whites until they become foamy and a little cloudy.
- At this stage you can turn your mixer up and whisk your egg whites until they form peaks which keep their shape.
- Add the caster sugar slowly, one teaspoon at a time, making sure to keep mixing it as you go.
- Once the sugar has all been added wipe down the side of your bowl with a spatula and keep mixing for a further 3-4 minutes to make sure all of the sugar granules have dissolved. You can feel the mixture between your fingers. You are looking for it to feel completely smooth. (If any granules are left in your mixture you may get hard lumps in your meringues once baked)
- Once the mixture is ready you can add a few drops of flavouring.
- You can now colour your meringue using food gel colours. Take a look at the video above for some different examples of ways to colour your meringue kisses. Once you have your desired colour, place the meringue into a piping bag.
- Add a piece of parchment paper onto a baking tray, securing the corners with a small amount of meringue as a glue.
- Hold your piping bag directly above your parchment paper, applying a small amount of pressure. once the meringue is around 1 inch at the base, stop applying pressure and pull the piping bag up to get your meringue kiss.
- Bake your meringues in a preheated oven at 100 degrees Celsius for 45 minutes for small meringue kisses or around 1 hour for larger meringues. Once baked you want to turn the oven off, but leave them inside the oven to completely cool.
- You can now use your meringues to decorate your cakes.