Marvellous Meringue Kisses
The sun has been out, it's been a Bank Holiday weekend and the worst of my exams are over, which means I've finally had some time to do some baking! I made my famous marshmallows and some other desserts, which will be on the blog this week, but after I was done I had one singular egg white left and not being one to waste anything I decided to make something pretty and delicious with it.
These little mouthfuls of heaven are very easy to make and they look and taste fantastic! I put them in a bowl for everyone to dig in and they were gone in seconds. Perfect for parties or for adding onto a delicately plated dessert, you need this simple recipe in your life.
Marvellous Meringue Kisses
1 large organic egg white, at room temperature
29g caster sugar
29g icing sugar
red food colouring
Preheat the oven to fan 100°C. Line 2 baking sheets with baking or parchment paper (meringue can stick on greaseproof paper and foil).
Tip the egg white into a clean mixing bowl (not plastic). Beat on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted. Now turn the speed up and start to add the caster sugar, a spoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.
Sift half of the icing sugar over the mixture, then gently fold it in with a metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
Fit a piping bag with a large plain or star nozzle (or simply snip the corner off a disposable piping bag). Turn the bag inside-out, either over a jug or vase, or I like to do it over my arm - holding the nozzle in my hand. Use the thin end of a piece of cutlery to paint two stripes of the gel colouring down the inside of the bag on opposite sides.
Pipe little 'kisses' onto a baking tray lined with paper and bake in the oven for an hour and a half, turning the tray 180° half way through the cooking so they bake evenly. Serve on they own or add them to your favourite dessert.
These little mouthfuls of heaven are very easy to make and they look and taste fantastic! I put them in a bowl for everyone to dig in and they were gone in seconds. Perfect for parties or for adding onto a delicately plated dessert, you need this simple recipe in your life.
Marvellous Meringue Kisses1 large organic egg white, at room temperature
29g caster sugar
29g icing sugar
red food colouring
Preheat the oven to fan 100°C. Line 2 baking sheets with baking or parchment paper (meringue can stick on greaseproof paper and foil).
Tip the egg white into a clean mixing bowl (not plastic). Beat on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted. Now turn the speed up and start to add the caster sugar, a spoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.
Sift half of the icing sugar over the mixture, then gently fold it in with a metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
Fit a piping bag with a large plain or star nozzle (or simply snip the corner off a disposable piping bag). Turn the bag inside-out, either over a jug or vase, or I like to do it over my arm - holding the nozzle in my hand. Use the thin end of a piece of cutlery to paint two stripes of the gel colouring down the inside of the bag on opposite sides.
Pipe little 'kisses' onto a baking tray lined with paper and bake in the oven for an hour and a half, turning the tray 180° half way through the cooking so they bake evenly. Serve on they own or add them to your favourite dessert.
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