Meringue Kisses

Meringue Kisses

Delicious bite-sized treats

  • 2 Hrs
  • Serves 60

  • 4 large Sunny Queen Farms egg whites at room temperature
  • 220g castor sugar
  • 1 tablespoon white vinegar
  • Red food colour (just a few drops)
  • Step 1.

    Pre heat oven to 120°c

  • Step 2.

    Pour the white vinegar into your electric mixing bowl and (with a clean paper towel) wipe all over the bowl as well as the whisk attachment – leaving some drops of residual vinegar helps give the meringue volume

  • Step 3.

    Add egg whites to the bowl and start on low speed to break down the whites, then gradually increase speed until soft peaks are formed

  • Step 4.

    Continue to whisk on medium-high, very gradually pouring in the caster sugar

  • Step 5.

    Turn up to high, to form very firm peaks and the sugar has dissolved

  • Step 6.

    Scoop roughly half of the finished meringue into another bowl and dot with red food colour. Mix gently and only a couple of times through to get different distribution of colour – you don’t want uniform colour

  • Step 7.

    In the 1st bowl of meringue, add food colour and continue to whisk to get an even baby pastel pink colour

  • Step 8.

    Use both star nozzle and plain nozzle with a piping bag and pipe “kisses” (tiny meringues!) onto baking paper on a baking tray

  • Step 9.

    Turn oven down to 90°c and cook the kisses for 1½ hours

  • Step 10.

    Remove from oven and allow to cool completely – can be stored in air-tight container for up to a week

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