meringue kisses
Servings Prep Time
about 60kisses 30minutes
Cook Time Passive Time
30minutes 1hour
Servings Prep Time
about 60kisses 30minutes
Cook Time Passive Time
30minutes 1hour
Ingredients
Instructions
  1. Preheat the oven to 400f. Line a rimmed baking tray with parchment paper so it comes up the sides, and spread the sugar out on the tray.
  2. Whip the egg whites to stiff peaks using an electric hand whisk or a stand mixer. If your egg whites are stiff enough, you should be able to turn the bowl upside down and not end up with egg on your head!
  3. Pop the baking tray with the sugar into the oven for about 5-10 minutes, until the sugar is just starting to colour around the edges of the tray.
  4. Start up your whisk again on high, and a tablespoon at a time add the hot sugar to the egg whites. The mixture should be smooth if you rub it between your fingers, but don’t worry if it is a little grainy, your meringues will still turn out delicious! Turn your oven down to 200f.
  5. If you want to colour your meringues, you can either fold some food colouring into the mixture for solid colour, or you can make striped meringues. To do this, turn your piping bag inside out, leaving about a centimetre so you can turn it back round again.
  6. Using either a paintbrush or a pastry brush, paint stripes of food colouring onto the bag. Turn the bag the right way round, trying not to smudge the stripes, then fill with meringue. I did’t use a tip on the bag, it’s not really necessary.
  7. Line 2 large baking sheets with parchment paper and pipe the meringue into little blobs, as small or large as you like.
  8. Pop the baking sheets into the 200 degree oven and cook for 30 minutes, then switch off the oven. Leave the meringues in the oven for an hour, then remove and leave to cool.
  9. Store meringues in an airtight container, they will last for a couple of days. Enjoy plain, or with whipped cream and berries, or dip them in melted chocolate if you’re feeling indulgent.
Recipe Notes

You can scale this recipe dependant on how many egg whites you want to use. Simply use twice as much sugar as you use egg white.

This is a great recipe to use up egg whites if you have made ice cream with the yolks!