Meringue Kisses
These Meringue Kisses are cute little light puffs of deliciousness. They’re naturally dairy free, gluten free and soy free – best of all they’re light, airy and oh so tasty! Such an easy way to use up leftover egg whites.
Makes approx 40
Ingredients
- 2 egg whites
- 100g caster sugar
- Food colouring (optional)*
Directions:
- Preheat oven to 90°C.
- Line baking tray with baking paper.
- Beat egg whites until stiff.
- Then add the sugar very slowly, just a teaspoon at a time, while beating. Make sure the sugar is fully combined before you add the next amount.
- Once all the sugar has been added, keep whisking for another 5 mins until the mixture is beautifully smooth and glossy.
- Either drop little spoonfuls of mixture onto the baking street, or use a piping bag.
- (If you want to pipe coloured ones, then add a streak of food colour down one or two sides of the piping bag – see photo).
- Bake for approximately 50 minutes. The kisses should lift off the baking paper without sticking. Turn off the oven and leave the tray inside until the oven is completely cold.
- Once cold, store in an airtight container. These should keep well for 10-14 days – although they never hang around long enough in my house for me to find out for sure!!!
*It’s best not to use liquid food colouring as meringues don’t like extra liquid. Coloured gel pastes are best.
If you have leftover egg yolks after making these, try my scrumptious Lemon Tart or Portuguese Custard Tarts!
Tips on making the perfect meringue:
- Start with egg whites that are at room temperature.
- Make sure to add the sugar very slowly.
- Beat the egg whites until stiff
- Don’t make meringues on a very humid day, or they’ll be sticky.
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