These Foolproof Meringue Kisses are light and sweet with a delicate crunch. They melt in your mouth, leaving a pleasant sweetness. The sky blue color makes them look cute and fun.
These meringue kisses are foolproof because they use the Swiss meringue method, which makes the meringue more stable and less likely to crack. By dissolving the sugar into the egg whites over heat, the mixture becomes smooth and glossy, preventing it from expanding too much during baking. This method ensures that the meringue kisses hold their shape and have a perfect texture every time.
SUMMARISE AND SAVE THIS RECIPE
Another great recipe I have using this method for Swiss Meringue Kisses features meringue cookie sandwiches filled with delicious ganache. If you prefer a method that skips the first heating step and still gives a fabulous result, try my super simple Mini Meringue Kisses.
What is Swiss Meringue?
Swiss meringue is a type of meringue made by gently heating egg whites and sugar together over a simmering water bath until the sugar dissolves. This mixture is then whipped until it forms stiff, glossy peaks. The heating process stabilizes the meringue, making it more resilient and less likely to crack or weep. This results in a smooth, stable meringue that holds its shape well during baking.
Ingredients in Foolproof Meringue Kisses
150g Fresh or Carton Egg Whites (OR 4 Large Egg Whites):
- Egg Whites: The main component of meringue. Fresh egg whites from whole eggs or pasteurized egg whites from a carton both work well. They provide the structure for the meringue when whipped.
300g Caster Sugar (also known as superfine sugar):
- Caster Sugar: This type of sugar is finer than granulated sugar, allowing it to dissolve more easily and quickly in the egg whites. It helps create a smooth and stable meringue, contributing to the sweet flavor and glossy finish.
Americolor Sky Blue Gel Color:
- Gel Color: A concentrated food coloring that adds a vibrant hue to the meringue without altering its consistency. The sky blue shade gives the meringue kisses a pretty look.
How To Make Foolproof Meringue Kisses
Preheat the Oven: Preheat your oven to 200°F (100°C).
Prepare the Mixture: Combine 150 grams of fresh or carton egg whites (or 4 large egg whites) and 300 grams of caster sugar in a heatproof bowl. Stir well.
Dissolve the Sugar: Place the bowl over a pot of simmering water. Stir continuously until the sugar has fully dissolved and the mixture is smooth.
Whip the Meringue: Transfer the mixture to a stand mixer fitted with the whisk attachment. Start on medium speed and whip until soft peaks form. Add a few drops of Sky Blue gel color. Increase the speed to high and whip until stiff peaks form.
Pipe the Meringue Kisses: Dab a small amount of the meringue mixture onto the corners of parchment paper or a baking mat to secure it to the baking sheet. Fit an 18" piping bag with a large plain piping tip. Pipe small blobs onto the baking sheet in rows. For the perfect shape, squeeze from a height, stop, and then pull up without squeezing.
Bake the Meringues: Bake in the preheated oven for 45 minutes. After 45 minutes, turn off the oven and leave the meringues inside to cool completely.
Store Properly: Store the foolproof meringue kisses in an airtight container at room temperature. Keep them away from heat. To absorb extra moisture, add a little cornstarch or potato starch to the container.
How To Scale This Recipe for Foolproof Meringue Kisses
This recipe for Foolproof Meringue Kisses is easily scalable thanks to a simple rule of thumb: use double the amount of sugar to egg whites by weight. For every 150 grams (or 4 large) egg whites, you'll need 300 grams of caster sugar. This 2:1 ratio ensures that the meringue maintains its stability and sweetness regardless of the quantity you wish to make. Whether you need a small batch or a larger one, you can adjust the ingredients proportionally, making it a flexible and convenient recipe for any need.
Small Batch
For a small batch of meringue kisses, use 75 grams of fresh or carton egg whites (about 2 large egg whites) and 150 grams of caster sugar.
Medium Batch
To make a medium batch, you'll need 150 grams of fresh or carton egg whites (about 4 large egg whites) and 300 grams of caster sugar.
Large Batch
For a large batch, use 300 grams of fresh or carton egg whites (about 8 large egg whites) and 600 grams of caster sugar.
Fay's Top Tip for Foolproof Meringue Kisses
The most important tip for making meringue kisses is to ensure the sugar is fully dissolved into the egg whites before whipping. This prevents the meringue from being grainy and helps achieve a smooth, glossy, and stable meringue that holds its shape perfectly during baking.
Common Questions
It's best to use caster sugar because it dissolves more easily, giving you a smoother meringue. If you only have granulated sugar, you will need to stir longer over the heat to fully dissolve.
Cracking can occur if the oven temperature is too high or if there are sudden temperature changes. Make sure to bake at a low temperature (200°F/100°C) and allow the meringues to cool completely in the oven with the door closed.
Rub a small amount of the mixture between your fingers. If you feel any graininess, keep stirring and heating until the mixture is smooth.
Yes, you can add a few drops of vanilla extract or other flavorings after the meringue reaches stiff peaks. Be careful not to add too much liquid, as it can affect the consistency.
Sticky or chewy meringues can be caused by underbaking or high humidity. Make sure to bake them long enough and store them properly in an airtight container with moisture absorbers if needed.
Foolproof Meringue Kisses
INGREDIENTS
- 150 g (5.3 oz) egg whites fresh or carton egg whites
- 300 g (10.6 oz) caster sugar also known as superfine sugar
- gel food color Americolor Sky Blue
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 200°F (100°C).
- Combine egg whites and sugar in a heatproof bowl. Stir well.
- Place the bowl over a pot of simmering water. Stir continuously until the sugar has fully dissolved.
- Transfer the mixture to a stand mixer fitted with the whisk attachment. Start on medium speed and whip to soft peaks.
- Add a few drops of Americolor Sky Blue gel color. Increase the speed to high and whip until stiff peaks form.
- Dab a small amount of the meringue mixture onto the corners of parchment paper or a baking mat to secure it to the baking sheet.
- Fit an 18" piping bag with a plain nozzle. Pipe small blobs onto the baking sheet in rows. For the perfect shape, squeeze from a height, stop, and then pull up without squeezing.
- Bake in the preheated oven for 45 minutes. Turn off the oven and leave the meringues inside to cool completely.
- Store the meringue kisses in an airtight container at room temperature in a cool placer, away from heat or direct sunlight. Add a small amount of cornstarch or potato starch to the container to absorb excess moisture.
NOTES
- Consistent Size: Pipe meringue kisses of similar size to ensure even baking.
- Dissolving Sugar: Ensure the sugar is fully dissolved before whipping to avoid grainy meringues.
- Piping Technique: For perfect kisses, squeeze from a height, stop, then pull up without squeezing.
Sally McCoy says
Can't wait to try these out.
Fay says
That's great Sally! Let me know how it goes.
Belinda Crorey says
Hello I was wondering if I wanted to make them chocolate flavoured.. would sprinkling cocoa on the whipped egg whites, then folding it in work here? Thanks
Fay says
Yes, that will work.