Crispy Sweet Meringues
Addictive much? These crisp, sweet Swiss meringue kisses crush gently into sugary cotton candy air on the tongue. I couldn’t get enough of popping them into my mouth! Ahhhhh I was so relieved to finally learn how to make meringue kisses. Honest to Gad, this was my fifth attempt. Each time I sucked worse than the last – instead of dense, thick clouds of meringue, mine would swoosh and bubble like tepid soup. Instead of piping perfect blobettes, mine would slump down like a teensy snowman in the sun. ARGH!
So wuh happened? What happened was this: I ended up making swiss meringue buttercream for this raspberry brownie cake and a little Chinese lightbulb went off in my head. Right before you add the butter, the meringue looks just as you would hope a meringue kiss would look: perfectly pipe-able, durable, thick, sticky and glossy. So I rolled with it.
It’s not the conventional or popular method to make meringue kisses but it worked for me so well! Anyone else had some meringue fails out there!?
Meringue kisses just add such a power blast of FUN. I used them in my recent peanut butter chocolate cake recipe birthday post as whimsical, brightly coloured cake toppers. You can serve them in cute vintage dishes at a party or wrap them up as wedding favours! Crushed, they add beautiful texture to an ice cream sundae.
Swiss Meringue Kisses Tips
You will need three piping bags with piping tips. I used a plain open circle tip for the hot pink blobette look (classic “kiss” look), a small multi-pronged open star tip for the blue kisses and a jumbo open star tip for the pale pink. Another hot tip: if you hate separating eggs or are fearful of getting yolk in your egg white, you can try using purchased egg whites at the grocery store, though usually you tend to have more luck getting a fluffier more voluminous meringue with freshly separated eggs, I have used the store bought canisters with mostly success! So here you go: my how to make swiss meringue kisses recipe!
For the meringues
- 4 large egg whites
- ¾ cup granulated sugar
Make the meringue
- Preheat the oven to 180 degrees F. Line three baking sheets with parchment paper.
- Pour the egg whites and sugar into a heatproof bowl. Place it on top of a double boiler over a pot of simmering water. Whisk continually until the mixture reaches 150 degrees Farenheit or the sugar crystals have dissolved.
- In the bowl of a stand mixer beat the mixture on medium speed until soft peaks form. Raise it up to high speed until stiff, glossy and durable – about 3 minutes.
- Divide meringue into three separate bowls.
- Gently fold in a small amount of gel food colouring until you get the desired results!
- Fill piping bags with the coloured meringue and pipe kisses on parchment paper covered baking sheets.
- Bake for 1 hour in the oven; turn off oven and let them dry out for another hour. If you find they are still seeming sticky, leave them in the oven with the oven turned off for 2-3 hours more (but be careful they don’t end up browning).
- Tip: Do not open the oven while the meringues are baking. Any variation in temperature can make the meringues crack. Store meringues in an airtight container for one week.
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