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Meringue Kisses
These little Meringue Kisses are a beautiful way to add extra panache to a tart, cake or dessert!
Why take the extra time to make these delicate little crunchy treats? The first reason I have for you is that they can turn an otherwise ordinary dessert into a thing of beauty, worthy of food photography! These little Meringue Kisses are a beautiful way to add extra panache to a tart, cake, or dessert!
This Classic Lemon Tart is a perfect example of taking ordinary to extraordinary in the blink of an eye…
Meringue Kisses are equally lovely on their own or dipped in chocolate. The meringue kisses would also make a pretty gift or party favor, wrapped up in a decorative cellophane bag or in a mason jar, tied and decorated with colorful ribbons.
Or… just eat them all by themselves when you need a quick, tiny, crunchy sweet treat!
The preparation of meringue kisses is pretty quick and uses minimal ingredients. You need a lemon to rub around the inside of your mixing bowl to make sure it is completely clean and oil-free, then you simply whisk together egg whites and granulated sugar until the mixture makes stiff peaks.
Put the mixture into a piping bag with your favorite star-shaped nozzle, and pipe them onto a parchment-covered baking sheet.
The rest of the work is done in the oven on a low heat, where you let them slowly bake for 1-2 hours.
Simple… but oh, what a beautiful garnish they make on your special desserts when you present them at the table.
Servings:
60-80 kisses
Prep Time:
10 minutes
Cook Time:
1-2 hours
Difficulty:
Easy
About this Recipe
By: Tess
These little Meringue Kisses are a beautiful way to add extra panache to a tart, cake, or dessert! The meringue kisses would make a pretty gift or party favor, wrapped up in a decorative cellophane bag or in a mason jar, tied and decorated with colorful ribbons.
Ingredients
- 1 lemon
- 4 large egg whites (100g / 3½ oz.)
- 1 cup caster (superfine) or granulated sugar
Notes and Tips
Once the meringue kisses have finished baking, do not take them immediately out of the oven. Turn off the oven and leave the kisses inside until the oven cools completely. You can prop open the oven door open with the handle of a wooden spoon to help with the slow release of the hot air from inside, but make sure you don’t let the baked meringues get exposed to cool air too quickly, or they will crack.
Step by Step Instructions
Step 1
Preheat oven to 240°F.
Step 2
Before you start, it is important that your bowl is lean and grease-free. Cut a wedge from the lemon and gently rub it all around the inside of the mixing bowl. Save the remainder of the lemon for another use.
Step 3
Add the egg whites and whisk in stand mixer on medium speed until they form soft peaks. Test to see if they are ready by tipping the bowl slightly. If the whites stay put, they are ready; if they slide, whisk for a minute longer and re-test.
Step 4
Turn the mixer to a high speed and add the sugar to the egg whites, one spoonful at a time. Allow the sugar to be completely incorporated before adding the next spoonful. Repeat until all the sugar has been added. Continue whisking for 2 more minutes, until the meringue is stiff and glossy. Rub a little between 2 fingers. If grains of sugar can be felt, whisk for a minute or slo longer and test again. When the meringue is smooth, the kisses are ready to be piped.
Step 5
Before piping, secure a piece of non-stick baking paper to a baking sheet by dabbing a little fo the meringue under each corner. Transfer meringue to a pastry piping bag and pipe out as many kisses as you can, using a star type piping nozzle, and varying the size if desired. It is also nice to use different nozzles (tips), if you have them.
Step 6
Bake for 1-2 hours or until crisp and cooked through. Check by lifting some off of the paper. If they are completely dry underneath, they are ready. Turn off the oven and leave the kisses inside until the oven cools completely. You can prop open the oven door open with the handle of a wooden spoon to help with the slow release of the hot air from inside, but make sure you don’t let the baked meringues get exposed to cool air too quickly, or they will crack.
Step 7
Store in an airtight container until needed.
Additional Comments:
EQUIPMENT NEEDED:
Stand Mixer with whisk attachment
Pastry decorating bag
Decorative star type piping nozzle(s)
Baking sheet
Meringue Kisses Recipe Card
- Prep Time: 10 min.
- Cook Time: 1-2 hrs.
- Total Time: 2 hrs. 10 min.
- Yield: 60-80 kisses 1x
Description
These little Meringue Kisses are a beautiful way to add extra panache to a tart, cake or dessert! They are equally lovely on their own or dipped in chocolate. The meringue kisses would make a pretty gift or party favor, wrapped up in a decorative cellophane bag or in a mason jar, tied and decorated with colorful ribbons.
Or… you can always just eat them all by themselves for a quick, tiny crunchy sweet treat!
Ingredients
1 lemon
4 large egg whites (100g / 3½ oz.)
1 cup caster (superfine) or granulated sugar
Instructions
1. Preheat oven to 240°F.
2. Before you start, if is important that your bowl is lean and grease free. Cut a wedge from the lemon and gently rub it all around the inside of the mixing bowl. Save the remainder of the lemon for another use.
3. Add the egg whites and whisk in stand mixer on medium speed until they form soft peaks. Test to see if they are ready by tipping the bowl slightly. If the whites stay put, they are ready; if they slide, whisk for a minute longer and re-test.
4. Turn the mixer to a high speed and add the sugar to the egg whites, one spoonful at a time. Allow the sugar to be completely incorporated before adding the next spoonful. Repeat until all the sugar has been added. Continue whisking for 2 more minutes, until the meringue is stiff and glossy. Rub a little between 2 fingers. If grains of sugar can be felt, whisk for a minute or so longer and test again. When the meringue is smooth, the kisses are ready to be piped.
5. Before piping, secure a piece of non-stick baking paper to a baking sheet by dabbing a little fo the meringue under each corner. Transfer meringue to a pastry piping bag and pipe out as many kisses as you can, using a star type piping nozzle, and varying the size if desired. It is also nice to use different nozzles (tips), if you have them.
6. Bake for 1-2 hours or until crisp and cooked through. Check by lifting some off of the paper. If they are completely dry underneath, they are ready. Turn off the oven and leave the kisses inside until the oven cools completely. You can prop open the oven door open with the handle of a wooden spoon to help with the slow release of the hot air from inside, but make sure you don’t let the baked meringues get exposed to cool air too quickly, or they will crack.
7. Store in an airtight container until needed.
Notes
Once the meringue kisses have finished baking, do not take them immediately out of the oven. Turn off the oven and leave the kisses inside until the oven cools completely. You can prop open the oven door open with the handle of a wooden to help with the slow release of the hot air from inside, but make sure you don’t let the baked meringues get exposed to cool air too quickly, or they will crack.
Equipment:
Stand Mixer with whisk attachment
Pastry decorating bag
Decorative star type piping nozzle(s)
Baking sheet
- Category: Garnishes & toppings
- Method: Baking
Keywords: meringue kisses
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