Meringue kisses
Chef:
Peggy Porschen
Impress your party guests with these mini meringues.
100g egg whites (3 large eggs)
Pinch of salt
100g caster sugar
1 tsp vanilla extract
100g icing sugar, sifted
Pink, blue and yellow liquid food colour
Equipment
3 large plastic piping bags
3 star piping nozzles
Preheat oven to 80°C/gas mark ¼. Line two baking trays with greaseproof paper.
Place egg whites and pinch of salt into the bowl of an electric mixer (make sure it is completely grease-free) and whisk at high speed.
As the whites thicken, slowly sprinkle the caster sugar into the mix. Be careful not to over-whisk.
Add the vanilla extract and slowly fold in the icing sugar using a rubber spatula.
Separate the mixture into three parts; keep the first white, mix the second with pink liquid food colour and the third with blue and yellow liquid food colour for a pastel aqua shade.
Place a star nozzle in each piping bag then fill each one with a different coloured mixture.
Pipe little rosettes onto the lined baking trays. Place in the preheated oven for 2-3 hours or until they have dried out.
Serves
Makes 100 meringues
Main ingredients
Eggs, Sugar
Recipe Type
Dessert, Easy, Gifts, Cake Stall
Special Info
Gluten free, Nut free, Vegetarian
Level of Difficulty
Easy
