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Meringue Kisses

Meringue Kisses - melt in your mouth mini meringue cookies that are light as air, naturally low calorie, dairy free, gluten free and soy free | by Carrie Sellman for TheCakeBlog.com

Melt in your mouth mini meringue cookies that are light as air, naturally low calorie, dairy free, gluten free and soy free.

Ingredients

Instructions

  1. Preheat oven to 200F. Line two baking trays with parchment paper.
  2. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
  3. Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl onto the stand mixer.
  4. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
  5. Tint meringue as desired. See notes below.
  6. Place meringue into a piping bag fitted with one of the pastry tips listed above. Pipe rows of small stars, drops or swirls onto the baking tray lined with parchment paper. The meringue will not spread or grow during baking, so it’s safe to place them close together.
  7. Bake at 200F for 40 to 50 minutes until the cookies easily remove from with parchment paper.
  8. Cool completely. Enjoy immediately or store in an airtight container for up to two weeks.

Notes