Description
These pretty pastel meringue kisses are a lovely way to use up leftover egg whites.
Ingredients
Scale
- 3 Large Egg Whites (100g / 3.5 oz)
- Pinch of Salt
- 100g (3.5 oz) White Caster (Superfine) Sugar
- 1 tsp Vanilla Extract
- 100g (3.5 oz) Icing (Confectioners) Sugar
- Pink, Blue & Yellow Liquid Food Colouring
Instructions
- Pre-heat the oven to 80 degrees celsius (175 degrees fahrenheit) and line three baking trays with parchment. Once my meringue is made, I like to put a little tab under each corner to stop the paper curling up, or blowing up in the fan oven.
- In a standing mixer fitted with a balloon whisk attachment (I have a cream Kenwood K-Mix) whisk the egg whites and a pinch of salt on high until the whites start to get a little stiff.
- With the mixer still running, gradually spoon in the caster sugar until it is all incorporated.
- Whisk the eggs until thick and glossy, and when you pull the whisk attachment up out of the mix all the eggs stick to it and don’t drop back down.
- With a rubber spatula, fold in the icing sugar and the vanilla extract until it is all combined.
- Divide the mixture up into three, and fold pink colouring into one (drop by drop as the colour can be added, but not removed!) into one. Fold blue into another, adding little drops of yellow also to make it more of an aqua than the harsh blue you usually get in the bottle.
- Pipe the three different colours onto the baking sheet a few centimetres apart using a piping bag (I use disposable ones) and a star shaped nozzle.
- Bake for two hours, then turn off the oven leaving the meringues inside, without opening the door until the oven is cold. Store in an air tight container and at a cool constant temperature (I’ve had melting meringue before!)