So these were really fun to whip up. Cute. Colorful. Adorable.
And you only need two ingredients to make them. Unless you want to color them and then it’s only three. I like it.
I used the recipe from the New Meringue Girls Cookbook that releases in June, but you can preorder it now. I received an early copy from my friends at Chronicle Books. I like sweet surprises.
The Meringue Girls Mixture is super easy to remember. One part egg whites to two parts sugar.
(P.S. I’ve gotten used to photographing things one handed with my left hand turned backwards balancing the camera and holding ingredients in my right hand. I’m pretty proud of grabbing this one before the egg white dropped. I should use a tripod sometimes but I never do. I’m too impatient I guess.)
Make the meringues with superfine sugar and heat the crystals in the oven for about 5 minutes so it will dissolve more quickly when added to the egg whites.
Whisk away and then when ready for the sugar, add heaping spoonfuls of warm sugar one at a time to the whipped egg whites.
Smooth and shiny.
You can leave your meringues marshmallowy white, you can flavor them and color them, too.
For stripes of color, turn a piping bag inside out and brush on stripes of food coloring.
Carefully turn it back and fill with meringue.
Then snip off the end and pipe little kisses.
Or for solid color kisses, gently fold the color into the meringue mixture until combined.
Pretty and fun.
Just like the Meringue Girls.
And here’s a peek inside the Meringue Girls Cookbook full of decadent desserts and colorful confections.
- 300 g superfine sugar (1-1/2 cups)
- 150 g egg whites (from about 5 eggs)
- food coloring (optional)
- Line a rimmed baking sheet with parchment paper, pour in sugar and bake for about 5 minutes at 400 degrees F until the edges just begin to melt.
- Meanwhile, pour egg whites into the bowl of your stand mixer (make sure it’s clean) fitted with the whisk attachment. Whisk on low allowing bubbles to form, increase to high and continue whisking until stiff peaks form and you can turn the bowl upside down without the egg whites falling out.
- Remove the sugar from the oven and begin whisking again at high speed. Add one big spoonful at a time, ensuring that the whties come back to stiff peaks after each addition.
- Once all the sugar is added, continue to whisk for 5 - 7 minutes. You should be able to rub the mixture between your fingers and not feel any grit from the sugar. You know it’s ready to use when it forms a smooth shiny peak on the tip of your finger.
- Decrease oven temperature to 200 degrees F. Line baking sheet with parchment paper. Place a dab of meringue on four corners of pan and press paper on top to hold it down flat.
- To stripe kisses, turn piping bag inside out and paint on 4-5 stripes of food coloring. Roll the bag so the painted side is inside and carefully spoon in meringue mixture so it is packed in tightly. Snip off the tip of the piping bag about an inch in diameter and pipe kisses on baking sheet.
- Bake at 200 degrees for 30-40 minutes until the kisses can easily be lifted off the parchment paper with bases in tact.
- Let cool completely. Meringues stored in an airtight container will keep for up to two weeks.
Source: Adapted from The Meringue Girls Cookbook, 2014 published by Chronicle Books