Difficulty:A wee bit harder
Time:30 minutes plus 30 minutes baking
Ingredients
3 large egg whites
150g (2/3 cups) caster sugar
Food colouring
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These meringue kisses look impressive but are surprisingly easy to make. If you’ve never made meringue before, it’s just a case of whipping egg whites and slowly adding caster sugar. We added some colour into our piping bag to make the swirling pattern. The best food colouring to use is on which is oven safe so it stays a nice vibrant colour and doesn’t fade. The ones we use are from Wilton.
You can adjust this recipe to make as many or few meringue kisses as you like, simply use 50g of sugar for every egg white. We had 6 egg whites leftover from making icecream, so made a lot but halving that would still give you plenty for a delicious dessert.
Method
Preheat the oven to 160C / 140C Fan / gas 3 and prepare several baking trays
Whip the egg whites
Separate the egg whites from the yolks (I do this bit myself as it’s important you don’t get any yolks in the whites). I find the easiest way to do this is to crack the egg in half over a small bowl and tip the yolk from one half of the shell to the other letting the whites drip down into bowl.
Get your toddler to pour the egg whites into your mixing bowl or freestanding mixer. Whisk them until they are stiff and cloud like. It’ll take a few minutes on a high speed.
Add the sugar
While your eggs are whisking, get your child to measure the sugar out into a small bowl. When the egg whites are stiff, keep the mixer running and get your kids to add the sugar to the eggs whites one teaspoonful at time until it is all added.
Make the meringue kisses
Prepare your piping bag by adding the nozzle and getting your child to paint stripes of food colouring down the side of the bag using a pastry brush.
Spoon the meringue into the bag and get your little chef to help you pipe little kisses on to the baking tray. We found it worked best if I held the piping bag at the top to stop the meringue coming out the end and guided where we were piping while Lewis squeezed the meringue kisses out.
Bake your meringue kisses
Pop your baking trays in your preheated oven and bake for around 25-30 minutes until the meringues are crispy on top and easily come off the baking paper. Turn your oven off.
Keep the oven door closed while your oven cools down if you like your meringues to be slightly chewy on the inside.
Serve with whipped cream and fruit.
The meringue kisses will keep for up to two weeks in an airtight container.
I love how super pretty your little meringue kisses are Helen – the swirls of colour always add so much to bakes like this. Have you ever tried it with a fruit coulis – I did some with a raspberry coulis a while ago, it was pleasantly surprising how much the flavour came through and the colour stayed true. I’m still in awe of how great your two children are in the kitchen Helen 🙂 Thankyou so much for sharing with #BakingCrumbs,
Angela x
I’ve never tried that but it sounds delicious. Next time! My kids always want to help me in the kitchen and it’s taken a while but now, more often than not they are an actual help rather than a hindrance!
These look lovely. My son loves meringue at the moment and I’m sure he’d love to make these, especially with the amazing red colour in them. #coolmumclub
I have to say these look amazing! I am loving all your foodie inspiration please keep it coming! and thanks for linking up to #coolmumclub with this x