Meringue kisses = light, airy, delicious and low-fat. Besides looking so cute and adorable, they are also very versatile. You can eat them on its own or use them as a decoration to your tarts, pies, cakes, and cupcakes.
Got leftover egg whites?
Meringue kisses are also a great way to use leftover egg whites. It is just important to use this ratio: one part egg whites to two parts sugar. So if my leftover egg whites weigh 70 grams, I then use 140 grams of sugar; if you have 90 grams of egg whites, then use 180 grams of sugar.
Here’s what you’ll need…
TOOLS & EQUIPMENT:
- Stand Mixer fitted with whisk attachment
- Baking Sheet
- I use and recommend Williams Sonoma Gold Touch Baking Sheet. It heats up evenly and cools down quickly, avoiding overcooked baked goods!
- Parchment Paper
- large Piping Bag
- Piping Tips (optional)
- 60 grams egg whites
- 60 grams of egg whites are approximately from 2 large eggs. However, this recipe offers a bit of flexibility. The important thing to remember is this ratio: one part egg whites to two parts sugar. So if your egg whites weigh 70 grams, then use 140 grams of sugar; if you have 90 grams of egg whites, then use 180 grams of sugar.
- 120 grams superfine sugar
- Superfine sugar is granulated sugar that has been processed into unusually small crystals, making them easy to dissolve. Don’t have superfine sugar? Fortunately it’s easy to make your own superfine sugar. You’ll only need 5 minutes!
- 1/2 teaspoon vanilla extract
- Color paste or gel of your choice
- I use Americolor Soft Gel Paste.
- Rainbow nonpareils sprinkles
- Vinegar or lemon juice (optional, but a good practice!)
- These are natural degreasers. I usually wet a kitchen towel with vinegar and wipe the insides of my mixing bowl and whisk to ensure that there’s no grease. Better be safe than sorry!:)
Though these vanilla meringue kisses require simple ingredients, sometimes they can be tricky to make. Here are some tips to help you succeed in your meringue-making journey.
Tips, tricks, and techcniques for success
- It is very important to use clean and grease-free equipment. A tiny trace of oil will cause your meringue not to stiffen and increase in volume. For extra insurance, wipe your mixing bowl with vinegar or lemon juice. Preferably use a metal, glass or earthenware bowl (such as these) as grease tends to cling to plastic bowls.
- Use superfine sugar or caster sugar instead of the normal granulated sugar. The finer grain makes it dissolve quickly. If you notice some sugar syrup oozing out of your meringe while baking, then most likely the cause is that the sugar hasn’t been dissolved properly.
- Make sure you add the sugar only after stiff peaks have formed. Don’t dump the sugar; add them a spoonful at a time. If you add the sugar too early or too quickly, the mixture will never reach the stiff consistency.
- Liquid food coloring (water-based) is not suitable as the extra liquid can thin out the mixture.
- Don’t open the oven door while they are cooking. The sudden change of temperature may cause them to have cracks.
Meringue kisses require few ingredients and no special tools. Color them pink, blue, green, yellow – whatever suits your occasion!
- 60 grams egg whites (approximately from 2 large eggs)
- 120 grams super fine sugar (Note 4)
- 1/2 teaspoon vanilla extract
- color gel or paste of your choice
- 2 tablespoons Rainbow nonpareils sprinkles
- PREPARATION. Preheat oven to 210 F (100 C). Line baking sheet with parchment paper. Set aside.
- MAKE THE MERINGUE. In a grease-free bowl of a stand mixer fitted with a grease-free whisk attachment, whip the egg whites on low speed until bubbles start to form. Increase speed to high and continue whisking until stiff peaks form. Add the sugar one big spoonful at a tie while mixer is running at medium speed. Once all the sugar is added, add few drops of your food coloring (until the desired color is achieved) then continue mixing for another 5-7 minutes. You should be able to rub the mixture between your fingers and not feel any grit. If there is, mix again for another 1 minute until the mixture is smooth and glossy.
- PIPE THE MERINGUE. Transfer the meringue mixture into a large piping bag. Snip off the tip of the piping bag about an inch in diameter and pipe kisses on the lined baking sheet, about 1 inch apart. Gently put sprinkles over the kisses.
- BAKE. Bake for 40-50 minutes. You’ll know when they’re ready if the kisses can be easily lifted off the parchment paper with bases intact. If not, return them back in the oven for another minute. When the meringue kisses are done, turn of the oven but leave them inside until completely cool.
- COOL AND STORE. Remove meringues from paper and store in an airtight container at room temperature.
(Note 1) This recipe uses this ratio: one part egg whites to two parts sugar. So if your egg whites weigh 70 grams, use 140 grams of sugar; if you got 90 grams of egg white then use 180 grams of sugar.
(Note 2) Liquid food coloring (water-based) is not suitable as the extra liquid can thin out the mixture.
(Note 3) You can use other piping tips to make designs. In the photos above I used a large, plain piping tip and this Wilton open star tip.
(Note 4) Don’t have superfine sugar? You’ll only need 5 minutes to make your own.