Very often, I would find left-over egg whites lying around in my fridge (don’t ask why, I’m not sure either). Most of the time, I would turn them into macarons but today, I decided to make some meringue kisses out of them instead.
These pretty little drops of sugary crisp shells are so fun and adorable to look at. If you are not into pink and purple, feel free to experiment with different shades of colors. You could also leave it in its natural state of white and they’ll still taste as good.
2 egg whites (approx. 65 g)
130 g caster sugar
¼ tsp vanilla extract (I’m using vanilla bean paste)
Food coloring gel (I’m using Wilton Icing Colors in pink, violet, sky blue)
Some vinegar / lemon juice
Makes about 25 meringue kisses
Recipe source: Peachy Bunny Mel
Preheat oven to 100°C/210°F.
Spread caster sugar on a baking tray and heat them in the oven for 5 mins until warm to touch. This step will allow the sugar to dissolve more quickly into the egg white later.
Using a paper towel, gently wipe the inside of a large bowl with a little vinegar. This will allow the meringue to whip well.
Add the egg whites to the bowl. Using an electric hand mixer, whisk them until stiff peaks just formed. It will take approx. 4 to 5 mins.
Slowly add in the warm sugar a few tsps at a time whisking continuously at medium speed.
Keep whisking to achieve a thick, shiny stiff peaked meringue. It should take about 3 mins.
Add in vanilla extract and mix for another 30 secs.
Separate the meringue into 2 bowls.
Using a stick or wooden skewer, transfer a small drop of pink food color into one portion and whisk until the color is mixed evenly.
Add the violet and blue food color into the other portion.
Using the same beaters from the electric mixer (it is not necessary to wash after mixing the pink portion), whisk until the colors are well combined.
Fill the meringue into 2 individual piping bags and snip off the tip (about ½ inch).
To create the watercolor effect, fill another piping bag with the pink meringue, follow by the violet meringue. Snip off the tip (about ½ inch).
Pipe the meringue onto a baking tray lined with non-stick baking paper. To secure the baking paper, dab a little meringue at the four corners of the tray, below the baking paper.
Bake in the preheated oven for 40 – 45 mins, until they are dry to the touch.
Leave them in the oven to dry for 15 mins before transferring onto a wire rack to cool completely.
Store them in air-tight containers.