Other than macaroons, Meringue kisses are the most beautiful looking sweets in the world – well in my world that is.. The pastel colours with combinations of rose pink, lemon and aqua makes me look forward to spring even more, which arrives in couple of months. Oh how time flies!
The sneak peak on Instagram of my attempt to make the Meringue Kisses with a surprise threw up a frenzy reaction. It was near to Valentine’s Day and my followers were probably feeling the love *sigh*.
Here is my recipe for my version of the chocolate filled Meringue Kisses. Enjoy!
3 large egg whites, room temperature
1 tsp salt
100g caster sugar
1 tsp vanilla extract
100g icing sugar, sifted three times
1 tbsp dried raspberry pieces
1 tbsp poppy seeds
1 tbsp pistachio nuts, crushed
1 tbsp almond pieces
Fillings (cut into 1cm in size):
1 Snickers bar
50g Earl grey chocolate bar
50g dark chocolate bar
1 pack Cadbury Mini eggs, chopped in halves
1 Kit Kat bar
Food colours (gel is preferable):
Aqua (yellow and blue mix)
Firstly, line two/three baking trays with silicon baking papers. Prepare the fillings by cutting them into small 1cm pieces. Line the snicker bar pieces (or other chocolates of your choice) on the baking paper. Preheat the oven to 80°C/gas mark ¼.
With a hand-held electric mixer in slow/medium speed, whisk the egg whites and a pinch of salt until you get soft peaks. Start whisking at high speed, slowly add in the caster sugar and then the vanilla extract until the mixture is glossy and smooth. The mixture will become stiffer and take its shape – if it can form a peak without falling apart then it is ready. Add half the icing sugar into the meringue and carefully whisk briefly. With a spatula, add the rest of the icing sugar and carefully mix well.
Split the meringue into three batches and then mix in the three colours. Prepare three piping bags with three star nozzles and fill them with the coloured meringues. Hold the piping bag upright with your hands and pipe over the fillings. Sprinkle some toppings over top.
Place the trays of meringue kisses into the oven and bake for 3 hours or until fully dried out.
Leave to cool completely. Store the meringues kisses in an airtight container. I heard they can last for three months but they are so moreish that they hardly lasted a day!
– Try not to over whip the meringue. Click on this link to a video instruction.
– I prefer to use gel food colouring because a small amount gives an intense colour. Whereas the liquid food form from the supermarket is too watery.
– Invest in a washable/reusable silicon baking paper. The greaseproof paper makes the meringue stick which is a nightmare to remove.
– Practice makes perfect! Try mixing in the meringue some coco powder to give a light coffee colour.