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–+ servings
Meringue kisses piled high in glass dish.
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5 from 2 votes

Meringue Kisses

Crisp, delicate and sweet, these bite-sized 3-ingredient meringues are the sweetest of little treats.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Cooling time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American, Australian, British, New Zealand
Servings: 36 pieces
Calories: 26kcal
Author: Libby Hakim

Equipment

  • stand mixer or handheld electric mixer
  • piping bag
  • 3 baking trays

Ingredients

  • 4 egg whites (from 60 gram eggs)
  • 115 grams caster sugar (superfine sugar)
  • 115 grams icing sugar or mixture (powdered sugar)
  • food colouring (optional)

Instructions

  • Pre-heat oven to 100 degrees celsius / 210 degrees fahrenheit.
  • Line 3 baking trays with baking paper.
  • Place egg whites into a clean bowl and whisk until frothy and stiff peaks form - starting off slowly and increasing speed to high. (See above post for additional guidance)
  • Slow whisking to a medium speed and gradually add the caster sugar as you continue to whisk. Increase speed to high once all sugar has been added, and continue to beat until the mixture looks thick and glossy, the sugar has dissolved (feel a little of the mixture between two fingers) and soft peaks form.
  • Fold in sifted icing sugar until combined. Take care not to over-mix.
  • If adding colour, separate mixture into portions, depending on how may colours you are using, and gently stir in a few drops of colour.
  • Place mixture into a piping bag (with a round or star tip) and squeeze out tablespoons of mixture onto the baking trays lined with baking paper. To get that "kiss" shape, pull bag up towards the end of each meringue. If you don't have a piping bag, you can simply spoon tablespoonfuls onto the baking tray.
  • Place into oven and bake for 1 hour and 15 minutes. Before turning off heat, check that meringues easily lift off the baking paper. If still difficult to remove, bake for another 10 minutes and check again. Cooked meringues should easily lift off the paper.
  • Once cooked, switch off oven and leave meringues in oven to cool for another half an hour.
  • Remove from oven and transfer meringues to cooling rack to finish cooling completely.

Notes

Storing: Store completely cooled meringues in an airtight container is a cool, dark place for up to 4 weeks.
Freezing: Freeze completely cooled meringues in an airtight container for up to 3 months.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tips:
  • The egg whites should be fresh and at room temperature.
  • The egg whites should not contain any yolk.
  • Don't substitute regular sugar for caster sugar .
  • You should also sift the icing sugar before adding it. 
  • Ensure bowl and other equipment is very clean and dry. 

Nutrition

Calories: 26kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.02g | Sodium: 6mg | Potassium: 6mg | Sugar: 6g | Calcium: 0.3mg | Iron: 0.01mg