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
- 2 egg whites
- 100g caster sugar
- Food colouring (optional)*
- 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.
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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