Meringue kisses by kagucuisine

Tiny drops of beautiful airy sweetness that will pretty up any tea-time table (or cake top or coffee saucer). They also serve wonderfully well as candy for the kids (and moms) in need of a treat.

Meringue kisses have intrigued me for a while now. Mainly because they are so darn cute and pretty. But for some reason, although there are no big steps involved, meringue has always intimidated me.

At the moment though, I’m tackling all things I’ve been distantly wondering about just as a way of distraction from not having seen ANY adults besides my Monsieur for two months straight now 😄

Also with the kids home and snacktime being all the time I am looking around for any and all SMALL sized snacks and treats. You know so I can be the nice mom who gives the treats but without enormous amounts of food being consumed nonstop.

So this is how I got to my attempt at meringue kisses. And honestly, it was astonishingly easy! Makes me wonder, why on earth does it take me so long to convince myself to try out things?? Think of all the gorgeous tiny meringue kisses I could have already had in my life!

Meringue kisses recipe
Ingredients
  • Three egg whites (medium sized eggs)
  • 170 g (3/4 of a cup) of sugar
  • 1 teaspoon of vanilla / one pack of vanilla sugar
  • Half a teaspoon of vinegar
Instructions

Beat the egg whites (in a standup mixer or by hand) until firm peaks form.

Add sugar little by little.

Add vanilla and vinegar.

Keep whipping until the meringue is glossy, holds stiff peaks and you can’t feel the sugar grains any more when rubbing the batter between two fingers.

I do appreciate having my KitchenAid standup-mixer for this recipe. It is of course possible to whip up meringue by hand but it’s quite convenient to just put the egg whites in a bowl, turn on the machine, add sugar at some point and soon have a shiny glossy meringue all ready for piping.

Smear some food coloring on the inside of your piping bag (fitted with a round half-inch tip) or in case you don’t have one, you can use a plain plastic freezer bag (you will cut off one corner and it will be transformed into a piping bag😊).

Heat the oven to 95C/200F.

Pipe tiny drops of meringue on two parchment covered baking sheets.

Bake for 90-120 minutes until the kisses peel easily off the parchment paper.

Let cool.

Enjoy!

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Dark Chocolate and Avocado Truffles

Chewy Chocolate Chip Cookies

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