Ingredients
- Egg Whites: 4 large, at room temperature. The foundation of our meringue, egg whites provide the structure and airy texture.
- Granulated Sugar: 1 cup, superfine if possible. Sugar sweetens and stabilizes the meringue, contributing to its glossy finish.
- Cream of Tartar: ¼ teaspoon. This acid helps to stabilize the egg whites and create a firmer meringue.
- Vanilla Extract: 1 teaspoon. Adds a delicate flavor that complements the sweetness of the meringue.
- Gel Food Coloring: Pastel shades (pink, blue, yellow, green, lavender). Gel food coloring is preferred over liquid as it provides vibrant color without adding excess liquid, which can affect the meringue’s consistency.
Instructions
- Prepare Your Equipment and Preheat Oven: Preheat your oven to 200°F (95°C). Line baking sheets with parchment paper or silicone baking mats. Ensure your mixing bowl and whisk are spotlessly clean and grease-free. Even a tiny bit of grease can prevent egg whites from whipping properly. Wiping your bowl and whisk with lemon juice or vinegar can help ensure they are clean.
- Whip the Egg Whites: In a large, clean mixing bowl, add the room temperature egg whites and cream of tartar. Using an electric mixer (stand mixer or hand mixer), beat the egg whites on medium speed until soft peaks form. Soft peaks are when the whites form peaks that gently fold over when you lift the whisk. This usually takes about 2-3 minutes.
- Gradually Add Sugar: With the mixer running on medium speed, gradually add the granulated sugar, one tablespoon at a time. It’s crucial to add the sugar slowly to allow it to fully dissolve into the egg whites and create a stable meringue. Continue beating until stiff, glossy peaks form. Stiff peaks are when the whites stand straight up when you lift the whisk and hold their shape firmly. The mixture should look shiny and smooth, and when you rub a bit of it between your fingers, you shouldn’t feel any sugar granules. This step might take another 5-7 minutes.
- Incorporate Vanilla Extract and Color: Once stiff peaks have formed, add the vanilla extract and mix until just combined. If you wish to create pastel-colored meringue kisses, divide the meringue into separate bowls (one for each color you want to use). Add a tiny drop of gel food coloring to each bowl and gently fold it in using a spatula until you achieve your desired pastel shade. Remember, gel food coloring is concentrated, so start with a very small amount and add more gradually to reach the perfect pastel hue. Avoid overmixing at this stage, as it can deflate the meringue.
- Pipe the Meringue Kisses: Transfer the meringue into piping bags fitted with a star tip (such as Wilton 1M or similar) for a classic meringue kiss shape, or use a round tip for simple drops. Pipe small kisses onto the prepared baking sheets, about 1-1.5 inches in diameter and about 1 inch apart. Hold the piping bag straight up, apply even pressure, and then lift and swirl the tip to create a pointed top. If you don’t have piping bags, you can use a zip-top bag with a corner snipped off, or even just spoon small mounds of meringue onto the baking sheets for a more rustic look.
- Bake the Meringue Kisses: Bake in the preheated oven for 60-90 minutes, or until the meringues are dry and crisp. The baking time will depend on the size of your meringue kisses and your oven. Meringues should be baked at a low temperature for a longer time to dry out completely without browning. They are done when they are easily lifted off the parchment paper without sticking and sound hollow when tapped gently on the bottom. If they are still sticky, they need more baking time.
- Cool Completely: Turn off the oven and leave the meringue kisses inside with the oven door slightly ajar for another 30-60 minutes to cool down completely. This slow cooling process helps prevent cracking and ensures they are thoroughly dried. Once completely cool, gently peel them off the parchment paper.
- Store Properly: Store the Pastel Meringue Kisses in an airtight container at room temperature. Meringues are very sensitive to moisture, so keep them in a dry place. They will keep well for up to 2 weeks if stored properly.
Nutrition
- Serving Size: one normal portion
- Calories: 30
- Fat: 0g