Meringue Kisses
Understated, delicate, magical. This is a classic recipe for meringue kisses that is simple to make, and even simpler to eat. The resulting meringue kisses are light, melt in your mouth and are elegant on any dessert display.
Equipment
- piping tip (any)
- parchment paper/silicone baking sheets
- piping bag
- electric mixer (preferably stand mixer)
Ingredients
- 4 Eggs large
- 1 cup Sugar Granulated or Caster
- 1/4 tsp Cream of Tartar
- 1/4 tsp Salt
- 2 tsp Vanilla extract
Instructions
- Preheat the oven to 200F.
- In the clean bowl of a stand mixer, add the egg whites (carefully separated from yolks to ensure no oily residue).
- Add the cream or tartar and salt to the bowl. Begin mixing on low. Once frothy, gradually increase the speed to high and begin slowly adding in the sugar (1 tablespoon at a time)
- After all of the sugar has been incorporated, add the vanilla.
- Once a stiff peak consistency has been achieved, turn off mixture.
- Transfer to a piping bag fitted with a large star attachment or with a piping tip of your choice.
- Add small dollops of meringue to the corners of your baking sheet, to prevent the parchment paper from sliding.
- Pipe your meringues allowing at least an inch of space between each.
- Bake the meringues on the centre rack of the oven, at 200F for 1 hour.
- Turn off the oven and leave the meringues inside for an extra 1-2 hour with the door propped open to allow for continued drying.
Notes
Sofia's Tips:
- Separating your egg whites one at a time, prevents contamination of oily yolks to the entire egg white mixture if anything bad happens.
- Don’t forget to slowly incorporate the sugar! This is best done 1 tablespoon at a time, as the mixer runs.
- If you are not using a convection oven, I recommend using the centre rack of your oven for the most even bake.
- These meringues can be made in a large bowl with an electric hand mixer instead of a stand mixer - just allow for more time for the egg whites to whip up to the right volume.
Tried this recipe?Let us know how it was!