Meringue kisses are really easy to make and look so pretty. They are great in a dessert but also to add something extra special to a celebration cake.
I have admired Meringue Kisses for a few years now. I know that sounds weird, but I love how cute they look but have never made them. Finally I bit the bullet and decided to make them to decorate the Raspberry & Mascarpone Layer Cake I made for my sister’s birthday.
As it was the first time I made them, I followed a recipe. I don’t know whether I was doing something wrong, but they didn’t turn out great. They were yellow in colour and tasted like the sugar was burnt. I don’t know whether this was because the recipe called for heating the sugar in the oven before adding it to the egg whites, or whether it was because the oven temperature was quite high; or a combination of the two!
My sister didn’t know I was making the for her cake, so I showed her my failed attempt. At the time I didn’t realise she had secret meringue knowledge. She works in a school and had the pleasure of a term of making meringues in food tech. I showed her the recipe I had used and she said they had tried lots of recipes and the best ones didn’t heat up the sugar and cooked the meringues at a far lower temperature.
So with my sister’s help, I ditched the recipe and came up with my own. It’s not ground breaking stuff, but this recipe works really well for me and produces the incredibly cute Meringue Kisses I was looking for.
An advantage of these Meringue Kisses is that you can make them any colour you like incredibly easily. You can either stripe them like I have, or mix the food colouring gel into the meringue to get a completely coloured kiss. You can also leave out the food colouring and have white kisses which look lovely.
I would recommend using gel food colouring and not the standard ones you can buy in most supermarkets. The gel food colouring has a much brighter colour and is a lot easier to paint because it is thicker.
70g egg white (roughly 2 medium eggs)
140g caster sugar
Gel food colouring
- Preheat your oven to 100ºC (fan assisted or 120ºC non fan)
- Make sure you have a very clean bowl before cracking in the egg whites. You must not get any of the yolk in the bowl
- Whisk the egg whites until stiff – you will be able to hold the bowl over your head when they are stiff enough
- Add the sugar gradually, a large spoonful at a time
- After all of the sugar is added, keep whisking for five minutes until the egg whites are glossy and smooth. If you rub a small amount between your finger and thumb, you shouldn’t be able to feel the sugar grains. If you can whisk for a bit longer
- Line two baking trays with parchment paper and use a small dab of the meringue to stick the paper to the baking trays
- Turn a piping bag inside out over a large glass. Using a food paint brush, paint the gel food colouring in stripes down the inside of the piping bag
- Carefully turn the piping bag back the right way and spoon in the meringue mix
- Cut off the tip of the piping bag and pipe the kisses onto the prepared trays. Squeeze lightly on the piping bag slowly puling up before quickly lifting off to create the tip
- Bake in the oven for 50 – 60 minutes until the meringue kisses lift off the parchment paper. If they don’t lift off easily, put them back in the oven for a few minutes