Mrs Mac’s Recipe Book: Meringue Kisses!
300g Caster Sugar
150g Free Range Eggs
Meringue Kisses, these melt in your mouth mini drops are the perfect party treat. Make them any colour, make them red so perfect for Valentine’s Day. And here’s how to make them…
Heat the oven to 180C and line 2 baking sheets with greaseproof paper.
Separate the eggs into a clean bowl using only the egg whites.
Heat the caster sugar on a baking tray in the oven for 8 minutes. This ensures the sugar dissolves quicker into the egg whites and gives you a lovely glossy meringue.
Start mixing the egg whites slowly either with a stand mixer or an electric hand mixer until small bubbles form. Once the bubbles appear, increase the speed until you get stiff peaks.
Once the sugar has had its 8 minutes turn the oven down to 100c and take out the sugar.
Slowly add the sugar a tbsp at a time into the egg whites letting the mixture come back to stiff peaks after each addition. Add the sugar until it’s all incorporated.
Feel a little bit of the mixture between two fingers, if it feels grainy then mix for another few minutes until it feels smooth. You will then end up with a smooth, glossy Meringue mixture.
If you wanted to colour your meringue kisses then turn a piping bag inside out, leaving about an inch at the tip and place over a cup or jug. Using your edible gel colour and a paint brush, brush lines of colour around the inside of the piping bag.
Turn your piping bag around the right way and fill your bag with the meringue mixture. Cut an inch off the end of the piping bag and you’re ready to pipe!
Squeeze the piping bag onto the greaseproof tray’s releasing the pressure as you bring the bag up. If you have different nozzles then you can pop these in before filling the bag with meringue.
Bake in the centre of the oven for 1 hour. You’ll know when they are ready as the bottoms will be firm.
These little kisses are perfect for making a Strawberry Eton Mess or sandwiched together with some chocolate ganache to make little meringue cookies.
They will keep for up to one week in a sealed container kept out of the fridge in a cool dry place.