Meringue Kisses

We love making these; they are super fun and easy. You can go super crazy with the colours or keep it subtle with one or keep them white like the meringue! You can make lovely kisses or get creative and make rosettes. The ball is in your court.
We use this recipe on many occasions; it is foolproof, tried and tested, otherwise, we wouldn't be sharing it!
You will need a standing mixer with a whisk attachment. Tip: Dab some vinegar on a tissue and clean the bowl! This will make your bowl squeaky clean!
Ingredients:
8. Pipe your meringue by keeping the piping bag straight and above your baking tray, squeeze from a 3cm height and then let go before pulling the peaks.
9. Bake in the oven for 35-45 minutes, or until the kisses come away from the parchment paper.
To make rosettes, you will need a 2D large drop-down flower nozzle. Put the nozzle in the bag and fill with meringue. Pipe on the baking tray and put it in the oven.
Decorating ideas:
The rosettes can be sandwiched in between ganache, cream, buttercream and fruit. The meringue kisses can be dipped in chocolate with a rim of sprinkles or nuts. These make great pressies, wedding favours, toppers for cakes and cupcakes. The possibilities are endless!
They store well in an airtight container for two weeks, in a cool, dry place. To maintain the crunch, wait around 10 minutes once they are out the oven and then place them in the container.
- 300g Caster Sugar
- 150g Free Range Egg Whites (we like to use Two Chicks)
- Preheat the oven at 200C Fan. On a baking tray lined with parchment, pour the sugar and heat for 7 minutes.
- Pour the egg whites into the bowl and whisk slowly. Allow small air bubbles to form, once you see them, increase the speed to high until you see stiff peaks form.
- Remove the sugar tray, and turn the temperature down to 100C. Tip: Leave the door slightly open to help speed up the process.
- With the mixture on full speed, slowly spoon the hot sugar into the meringue. The mixture should be stiff peaks before and after the sugar is incorporated at each round.
- Continue whisking once all the sugar is in. You want to make sure all the sugar is incorporated and melted into the meringue. To test, dab a small amount on your thumb, and with your forefinger, press together.
- If it feels gritty, carry on whisking till its a smoother consistency.

