meringue kisses

These easy and delicious meringue cookies are beyond easy to make but oh so beautiful.

Meringue cookies

sugar

salt

vanilla

tsp cream of tartar

 Set oven to 200F. Separate the egg whites one at a time into a small bowl then transfer each white to the bowl of your stand mixer. You really don’t want to get any broken yolks in your bowl so separating them individually contains the damage if anything happens.

Add the cream or tartar and salt to the bowl then begin mixing on low and gradually increase the speed to high.

Once the egg whites have frothed up you can begin SLOWLY sprinkling in the sugar. This step makes a big difference in your final meringues so remember to take your time and add the sugar in gradually. You can do is a teaspoon at a time or just sprinkle it in slow as slow can be. After the sugar has been added it’s time to beat in some vanilla.

 Your meringue is done once it has a Thick marshmallowy texture and can hold a nice peak. I would caution agains letting it sit for too long as it will pose consistency and not pipe as nicely if left to it’s own devices for too long. If you are coloring the meringue I suggest you add a SMALL, tiny amount of coloring in with a toothpick or skewer then beat in with the the whisk attachment to distribute the color. Transfer to a piping bag fitted with a large star attachment or with the tip snipped off.

Add small dollops of meringue to the corners of your baking sheet and press the parchment paper down. The meringue acts like glue and gives you a nice stable base to pipe on.  Pipe your meringues allowing at least an inch of space between each for airflow. Squeeze the piping bag while it’s about 1/2 an inch from the paper, lift as you squeeze then stop squeezing but continue to lift the finish the meringue.

Place on the center rack to bake at 200 for about an hour then turn the oven off and keep closed for an additional 1-2 hours. The meringue cookies are done when they&#x27;re are dried throughout. You&#x27;ll be able to lift them off the baking sheet and they will feel very light and dry.

These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Great with a cup or coffee and look wonderful on a cookie tray! Meringue cookies are such a delightful addition to the table and so easy to make! I love to flavor mine with a drop of good vanilla but almond and even peppermint are great choices too. Try dipping or drizzling with chocolate for an extra layer of flavor and remember, these make wonderful gifts!.

Recipe: https://preppykitchen.com/meringue-cookies/

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Meringue Cookies Recipe

How to make meringues using sugar and egg whites. Crisp on the outside and chewy inside. Perfect for making pavlova. Eton Mess, meringue kisses and much more.

The Easiest Basic Meringue Recipe

Egg Whites

Switch oven on to 110C, 225 F, 1/4...

Separate the egg whites and add them to...

Separate the egg whites and add them to the mixing bowl.

Make sure your mixing bowl is free from...

Make sure your mixing bowl is free from any grease &amp; very clean. If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well.

Please take care not to get any egg...

Please take care not to get any egg yolk in the egg whites. Crack them separately just in case one of the yolks breaks.

Whisk on high speed until the whites are...

Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.

Add the sugar and whisk again on high...

Add the sugar and whisk again on high speed for 1 more minute.

Once you have added the sugar and whisk...

Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look. This is when it is ready. See the photo

Once glossy, it is at this point you...

Once glossy, it is at this point you may wish to add some food coloring or 1/2 teaspoon of a flavoring, such as Almond or vanilla.  You can add 2 drops of red food coloring and the meringue will turn pink etc.

If you want to, you can put the...

If you want to, you can put the meringue mixture into a piping bag and make patterns, but I just use 2 big spoons, scoop out amounts and place on the tray on top of parchment / greaseproof paper. I like the meringues a bit 'uneven' and rough shaped!

This recipe makes the perfect mini meringue kisses that you can store and use for cake and cupcake decorations.

Mini Meringues

egg whites

castor sugar

tsp white grape vinegar

food coloring (optional)

Set the oven temperature to 100°C (210°F) fan-forced, and line two large baking trays with parchment paper.

Start by separating the egg whites from the egg yolks. Make sure there are no traces of egg yolk in the egg whites. 

Add the whites to a bowl of a stand mixer fitted with a whisk attachment. Beat at a low speed until little bubbles have formed. 

Increase the speed of the mixer to medium-high and whisk until the egg whites are white and frothy. Add the vinegar while the mixer running.

With the mixer running at high speed add the castor sugar one tablespoon at a time. Waiting about 45 sec between each addition.

Once all of the sugar has been added, continue whipping the meringue for a further 10 minutes at high speed. At this stage, your meringue should have more than doubled in size and stiff peaks should have formed. If you&#39;d like to color the meringue mixture, you can do this now.

Place the meringue mixture into a piping bag fitted with your chosen piping nozzle. Pipe the mini meringues onto your prepared trays.

Bake the meringues in a preheated oven for 15 to 20 minutes or until the bottom of the mini meringues lifts easily off the parchment paper.

Switch off the oven and allow the meringues to dry out in the oven, for about 2 hours or overnight. Store in an airtight container until needed.

This recipe really helped me improve my meringues! Thank you!

These mini meringues are as easy to make as they are adorable! Crunchy on the outside with a soft, pillowy center, they are melt in your mouth delicious! You can modify the flavors for any holiday or occasion!

cream of tartar

flavor extract

gel food coloring

Preheat the oven to 200°F. Line a baking sheet with parchment paper or a silicone liner.

In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar and whisk on medium speed until frothy.

Gradually add in granulated sugar about 1 tablespoon at a time and increase mixer to medium-high speed. Beat egg whites until stiff peaks form (about 5-6 minutes).

If you want to make multiple flavors/colors, divide the meringue into small bowls. Then add in the your desired extracts and food coloring and very gently fold until completely incorporated. Be careful not to deflate the meringue while mixing.

Spoon meringue into a piping bag fitted with a large round tip (or your favorite fun piping tips).

Hold the bag perpendicular to the baking sheet. Using slow, even pressure, pipe small 1 inch kisses of meringue. Space the meringues about 1 inch apart on your baking sheet as they won’t spread.

Top 4 meringue kisses recipes from across the web

The most viewed meringue kisses recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Meringue cookies

The Easiest Basic Meringue Recipe

Mini Meringues

Mini Meringues

Top 4 meringue kisses recipes from across the web

The most viewed meringue kisses recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meringue cookies

The Easiest Basic Meringue Recipe

Mini Meringues

Mini Meringues

The most viewed meringue kisses recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine