These meringue kisses are great on their own but are even better served floating in a hot chilli chocolate, or served with a crumble or eton mess. They’re great to give away as lovely homemade gifts (just wrap nicely in cellophane and add a ribbon) or store them at home for future use.
Makes: 50 kisses
Preparation time: 30 minutes
Cooking time: 35 minutes
What You’ll Need:
- 150g egg whites (5 eggs)
- 300g caster sugar
What To Do:
This egg to sugar ratio is very easy to remember – it is double the amount of sugar to egg whites! A medium egg white weights 30g – so use 60g of caster sugar.
- Start by lining a large flat baking tray with baking paper.
- Preheat oven to 200°C. Line a DEEP roasting tray with baking paper, pour in caster sugar and put it in the oven for about 5 minutes. Heating the sugar helps to create a glossy, stable mixture.
- Meanwhile, crack the egg whites into a non- plastic bowl. Make sure your bowl and whisk are free from grease.
- At first whisk slowly allowing small stabilizing bubbles to form, then increase the speed until the egg whites form stiff peaks.
- The sugar should be ready to take out of the oven at this point. Turn your oven down to 100°C.
- While you whisk at full speed, very slowly, spoon by spoon, add the hot sugar to the meringue mixture. Once you have added all of the sugar, continue to whisk on full speed for about 5 minutes.
- Feel a bit of the mixture between your fingers, if you can still feel the gritty sugar keep whisking at full speed until the sugar has dissolved and the mixture is smooth, stiff and glossy.
- Spoon mixture into your piping bag, cut the tip and start piping.
- Once you have piped out all your meringue kisses, place in the oven for 35-45 minutes.
- Let the meringues cool, either store them or use them straight away!
Recipe courtesy of The Meringue Girls in partnership with Rangemaster