Pastel Meringue Kisses
- Anthology of Crumbs
- 13 hours ago
- 1 min read
1
Colouring:
Mix in 2- 3 drops of gel food colouring after the flavouring.
2
Vinegar Step:
Any trace of fat can collapse a meringue. Vinegar wiping helps remove invisible grease from bowls and tools.
3
Storage:
Store in an airtight container for up to 2 weeks, away from humidity.
Notes
1
Preheat the oven to 175°F (80°C) and line a baking sheet with parchment paper.
2
Wipe the mixer bowl, whisk attachment, and utensils with vinegar to remove any trace of grease.
3
Bring about 2 inches of water to a gentle simmer in a saucepan.
4
In the mixer bowl, whisk the egg whites and sugar. Set the bowl over the steam without touching the water and whisk constantly until the sugar fully dissolves, about 3 to 4 minutes. It should feel completely smooth when rubbed between your fingers.
5
Move the bowl to a stand mixer fitted with the whisk. Add the salt and cream of tartar, then whip on medium high until thick and glossy peaks form.
6
Whisk in the vanilla or chosen flavouring.
7
Fit a piping bag with a large French star tip and fill with the meringue. Pipe about twenty 2 inch dollops onto the baking sheet. Sprinkle with edible glitter if using.
8
Bake for about 2 hours, until the meringues lift cleanly from the parchment. Cool completely before storing.
Instructions
White vinegar for wiping bowl and utensils
4 large egg whites
1 cup (200 g) granulated sugar
pinch of salt
pinch of cream of tartar
1 teaspoon pure vanilla extract
1 teaspoon edible glitter for decorating (optional)
Replace 1 teaspoon vanilla extract with 1 teaspoon of any flavouring of your choice
Flavour Variations
Pastel Meringue Kisses
Anthology of Crumbs
Delicate and glossy, these meringues capture everything joyful about simple baking. Made with only a handful of ingredients, they can be tinted, flavoured, or sprinkled for any mood or season.
Servings :
~ 20 meringues
Calories:
Prep Time
15 min
Cooking Time
2 hr
Rest Time
10 min
Total Time
2 hr 25 min
Comments