Meringue kisses

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December 1, 2015 by dgarnett2013

Meringue kisses: Meringue Girls: Everything Sweet by Stacey O’Gorman and Alex Hoffler



To make one batch:

  • 150g caster sugar
  • 75g egg whites (from about 2 eggs)


Preheat oven to 200℃.

Line a SMALL backing tray with baking paper, pour in the caster sugar and heat it in the oven for 7 minutes (or less). This helps create a glossy, stable mixture.

Pour the egg whites into the bowl of a stand mixer and whisk them slowly, allowing small stabilising bubbles to form, then increase the speed until the egg whites form stiff peaks.

Time the sugar and the egg whites so that the sugar is hot, and the egg whites are stiff AT THE SAME TIME.

Take the sugar out of the oven and turn the oven down to 100℃.

With your mixer on full speed, very slowly spoon the hot sugar into the stiffly beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture. You should continue to whisk for at least 5 mins once all the sugar has been incorporated. Feel a bit of the mixture between your fingers – if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy.

To colour the meringues:

Turn a disposable piping bag inside out and place over a jug or bottle so that it holds itself up.

Using food colouring – paste is best – and a clean paintbrush, paint thick stripes from the tip of your piping bag to halfway down the bag – about five stripes.

Turn the piping bag the right side out and fold back the rim. Carefully spoon your stiff meringue mixture into the piping bag and turn it full right side out. You need to pack the mixture in tightly, ensuring there are no air bubbles.

To pipe the meringues:

Cut off the tip of the piping bag to make a hole the size of a 50p coin.

Start piping, placing your dominant hand at the top of the piping bag and your other hand halfway down the bag.

Use the top hand to apply pressure and the lower hand to control the flow of the kisses. Squeeze the bag like an udder to form the kisses. They should have a 5cm diameter and a big peak at the top.

1st December: advent meringues, advent posies.



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