These delicate, melt-in-your-mouth meringues are delightful pockets of crispy, light-as-air sweetness. They are perfect for kitchen counters or homemade gifts.
Photographs: Natasha Liviero / Pexels
Text: Natasha Liviero
Meringue Kisses
Makes approximately 180-200 mini kisses
Ingredients:
70g egg whites
Pinch of salt
110g castor (fine) sugar
1/8 tsp cream of tartar
Food colouring of your choice
Method:
Set oven to 100°C.
Line two large baking trays.
Place the egg whites into a bowl of a stand mixer and whisk on medium speed until soft peaks form.
Add the salt, followed by the caster sugar, a tablespoon at a time, waiting 20 seconds between each spoonful.
Once all the sugar has been added, scrape down the sides of the bowl and whisk on high speed until thick and glossy. Test the meringue's readiness by rubbing a little between your fingers - it should be smooth. If it is gritty, the sugar has not completely dissolved and requires further whisking.
Add the cream of tartar and food colouring and whisk until combined.
Place a small nozzle of your choice into a piping bag and fill it with the meringue mixture.
Pipe mini kisses, 2 - 2.5cm in diameter, onto the baking trays. Dry them in the oven for 1h15 or until crisp.
Cool kisses on the baking trays before storing them in an airtight container at ambient room temperature.
Notes:
If your meringues feel sticky once cooled, pop them back into the oven at 90°C for further drying. Stickiness may occur if air moisture is high. Once out of the oven, monitor it closely and store it quickly once cooled.
For a chocolate twist, melt dark chocolate and dip the base of the meringues into it once the meringues have cooled. At this point, you can leave the kisses as singles or gently sandwich two kisses together.
