mini meringues

Fill these mini meringues with creamy strawberry mousse for a delicious, chilled dessert.

Strawberry mousse meringues

strawberries, hulled

(40 grams) icing sugar

water

gelatine powder

Coles Australian Free Range Egg white

(185 milliliters) thickened cream, whipped

pkt Coles Make at Home Petite Meringues

Mint leaves, to decorate

Cute and delicious little vegan meringues that taste like candy canes!

Vegan Candy Cane Meringue Kisses

chickpeas

150 g / 1 1/4 cups icing, confectioner's sugar

tsp peppermint extract

tsp vanilla extract

Vegan-friendly red food dye

Preheat oven to 100C / 210F and line...

Preheat oven to 100C / 210F and line three baking trays with greaseproof paper.

Drain the liquid from the can of chickpeas...

Drain the liquid from the can of chickpeas into a large clean bowl. You can keep the chickpeas for another recipe. Just add them to a container with some clean water and keep for up to 3 days in the fridge.

Using an electric or stand mixer, whisk the...

Using an electric or stand mixer, whisk the liquid on a high speed until it forms soft peaks.

At the stage, start slowly adding the icing...

At the stage, start slowly adding the icing sugar. Keep whisking until it reaches stiff peak stage (the mixture stands upright on the whisk).

Mix the vanilla and peppermint in at the...

Mix the vanilla and peppermint in at the last minute.

Meanwhile, open out your icing bag and carefully...

Meanwhile, open out your icing bag and carefully use the red dye and a teaspoon or a clean paint brush to paint red lines onto the inside of the icing bag. Starting from the bottom, stopping about 1/3 way from the top.

Transfer the mixture to the icing bag and...

Transfer the mixture to the icing bag and start piping your meringue shapes. Squeeze the meringue near the surface of the baking sheet and then pull up to peaks.

Add the trays to the oven and bake...

Add the trays to the oven and bake for two hours. My oven tends to run a little hot so I used a wooden spoon to prop the oven door open slightly. If you have this problem too, you may need to do the same.

After two hours, turn the oven off and...

After two hours, turn the oven off and let them remain in the oven for another hour to cool.

They should be crunchy on the outside and...

They should be crunchy on the outside and soft and mallow-y on the inside.

It's important to keep them in an air-tight...

It's important to keep them in an air-tight tin as they will start to soften if left out too long.

Enjoy!

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

sugar

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 mini meringues recipes from across the web

The most viewed mini meringues recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Strawberry mousse meringues

Vegan Candy Cane Meringue Kisses

Mini Meringues

Mini Meringues

Top 4 mini meringues recipes from across the web

The most viewed mini meringues recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry mousse meringues

Vegan Candy Cane Meringue Kisses

Mini Meringues

Mini Meringues

The most viewed mini meringues recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine