Meringue Kisses

Meringue Kisses

Ingredients

  • 100g egg white (I use two chicks pasteurised egg whites) 
  • 200g caster sugar
  • food colouring
  • large blue piping bags
  • paint brushes
  • baking tray
  • silicone paper

Method

  • Always ensure the utensils are scrupulously clean and free from grease!!!
  • Preheat the oven to 100C (90C fan)
  • Whisk egg whites, slowly at first, then increase speed until you have stiff peaks. Be careful not to over whisk at this point.
  • Add the caster sugar to the egg white peaks one table spoon at a time, mixing at full speed allowing about one minute of mixing time between each addition of sugar.
  • Once you have added all the sugar, continue to whisk for up to about 10 minutes. It is ready when it forms smooth and shiny peaks.
  • Using a large bottle as a stand, fold the piping bag inside out, allowing the tip of the bag to remain inside. Place this onto the bottle and paint different coloured stripes onto the bag.
  • Put your hand into the bag. Using a spatula, put a spoonful of the meringue mixture onto your palm, then turn the bag inside out again. Fill the bag with the remaining meringue mixture.
  • Push the mixture as far down the bag as you can and squeeze to remove air bubbles.
  • Cut off the end of the bag, higher or lower depending how big you want your meringues to be. 
  • Squeeze the meringue mixture onto your tray (lined with silicone paper) to create meringues.
  • Cook in the oven for about 30 minutes.
  • Enjoy!
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