Meringue Kisses
Equipment
- Oven
- 1M open star piping tip
Ingredients
- 400 g sugar or superfine sugar
- 200 g egg whites
- ½ tsp pure vanilla extract optional
- Your choice of food coloring optional
Instructions
- Preheat the oven to 200 °C or 392 °F.
- Put the sugar into ramekins or baking pans. Set aside.
- Warm the sugar in the preheated oven for 7 minutes. Make sure to use a timer.
- As soon as the sugar is in the oven, right away whisk the egg whites at low speed, allowing small stabilizing bubbles to form. Then increase the speed to medium to form stiff peaks.
- When the sugar has 30 seconds left in the oven, turn your mixer up to high speed.
- Take the sugar out of the oven. Turn the oven down to 100 °C or 212 °F.
- With your mixer on full speed, slowly add 1 teaspoon of the hot sugar into the beaten egg whites. Do not be tempted to add more than 1 teaspoon at a time.
- Once you have added all the sugar, continue to whisk at full speed until you get a smooth, stiff, and glossy mixture. Make sure all of the sugar is incorporated.
- [optional] Add 1/2 teaspoon of vanilla extract and use a spatula to mix until combined.
- [optional] Add 1 to 2 drops of food coloring and mix until combined. (I separated the mixture and used two drops of purple and two drops of blue for each mixture.)
- You will need a disposable piping bag and a piping tip. (I used a 1M open star piping tip for this recipe.) Place the piping tip in the bag and cut the tip off.
- Spoon the meringue mixture into the large piping bag.
- Place the silicone mat on the baking tray.
- Pipe out your meringues by keeping the bag tight and perpendicular to the baking tray. Squeeze and pull up.
- Bake for about 35 to 40 minutes or until the meringue bases come off the silicon mat clean.
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