Meringue kisses

Meringue kisses

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(1 ratings)

Prep: 20 mins Cook: 1 hr plus 2 hrs cooling

More effort

makes 30

These colourful mini meringues are a great little sweet party nibble. You can also pop them on top of a summer bake or dessert to stunning effect  

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per kiss

  • kcal23
  • fat0g
  • saturates0g
  • carbs5g
  • sugars5g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 75g icing sugar
  • 75g white caster sugar
  • 2 tsp strawberry jam
  • red food colouring gel
  • 3 medium egg whites, at room temperature

Method

  1. Line two large baking sheets with baking parchment. In a small bowl, mix both sugars together. In another small bowl, mix the jam with enough food colouring to create a vibrant red colour.

  2. In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks, using electric beaters or a tabletop mixer. Add about a third of the sugar, whipping for 1 min or so, until stiff and glossy. Gradually add the remaining sugar until you have a glossy meringue that holds stiff peaks.

  3. Heat oven to 120C/100C fan/ gas 1/2. Turn your pastry bag inside out and, using a spoon, paint three lines of coloured jam from the top to almost the end of the bag. Fill with the meringue mix and twist the end to close.

  4. Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. The jam will give the meringues a stripy pattern as they pass through the bag. 

  5. Bake in the oven for 1 hr or until the meringues sound hollow when you lift one and tap the base - they should have a crunchy shell and not be too chewy. Leave to cool in the oven with the door closed, then store in a plastic food bag or airtight container until ready to use.

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Comments, questions and tips

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artyfroggy
19th May, 2017
3.8
I used this recipe but made meringue nests instead. Filled with white chocolate & berry compote and topped with whipped cream to make individual pavlovas they were very well received. The only thing I'd say is that you probably couldn't oven bake them for longer at a lower temp as I felt the jam would've tasted a bit burnt.
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Luna King
28th May, 2017
If you are likely to take a while spreading the jam in the piping bag do it before you whisk the meringue. Also you could put a thin layer of oil on the grease proof paper to avoid them sticking to it.