This is an impressive dessert that is both beautiful and effortless. These Meringue Kisses are light enough to enjoy after a big meal yet sweet enough to satisfy any craving. The secret is in the slow bake and the swirl of fruity color that makes every bite melt in your mouth. Ideal for dinner parties or gifting, they are as pretty as they are delicious.
Meringue Kisses
Delicate, colorful, and perfectly crisp on the outside with a soft, chewy center. These Meringue Kisses are the ultimate make ahead dessert that looks as good as it tastes.
Equipment
- mixing bowls
- Baking Sheet
Ingredients
- 3 room temperature egg whites
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- ½ tsp Nielsen Massey Pure Vanilla Extract
- pinch of salt
- ½ cup freeze dried blueberries
- ½ cup freeze dried strawberries
- food colouring
Instructions
- Preheat the oven to 210ºF / 100ºC degrees.
- Line two baking sheets with greaseproof paper.
- Begin to whisk the egg whites on a low speed.
- Add in the cream of tartar, salt and vanilla extract.
- Increase the speed to medium and once the egg whites are opaque and frothy, start to add in the sugar.
- Once the egg whites are thick and creamy but still at the soft plop stage, add the rest of the sugar. Once incorporated, increase the speed from medium to high until they hold firm peaks.
- Once glossy and smooth and holding stiff peaks, stop mixing and divide into two bowls.
- Gently fold in the chopped freeze dried fruits, then add a little blue food colouring to the blueberry mix and pink to the strawberry mix and swirl through.
- Fill into separate piping bags and pipe onto the baking trays.
- Bake for 60-90 minutes depending on the size of the meringues. The outside should be crisp and the inside chewy. They should feel light and hollow.
- Turn off the oven and leave to cool completely in the oven.
- When done they will peel easily off the paper.Do not refrigerate.These will keep in an airtight container for several days.
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