Swiss Meringues Kisses

Meringues are a go to snack and dessert because of their simplicity and versatility. Also can be topped on cakes and tarts. These crisp, sweet meringues crush into sugary cotton candy air on the tongue.

I couldn’t get enough of popping them into my mouth! Ahhhhh..... I was so relieved to finally learn how to make meringue kisses.

You can leave your meringues marshmallowy white, you can flavor them and color them, too. For Flavor I used berries jam and red food color.

Ingredients:

3 large egg whites, at room temperature

¾ cup sugar

½ teaspoon vanilla extract

½ teaspoon cream of tartar or lemon juice

food coloring (optional)

Berries jam (optional)

80 servings

Directions:

Preheat the oven to 200 degrees F. Line three baking sheets with parchment paper.

Pour the egg whites and sugar into a heatproof bowl. Place it on top of a double boiler over a pot of simmering water. Whisk continually until the mixture reaches 150 degrees Farenheit or the sugar crystals have dissolved.

Pour the mixture in other dry bowl or in the bowl of stand mixer. Add in lemon juice and vanilla extract in the mixture.

In the bowl of a stand mixer beat the mixture on medium speed until soft peaks form. Raise it up to high speed until stiff, glossy and durable – about 5 minutes. (Time can be vary)

Gently fold the jam in a small amount of gel food colouring until you get the desired results! (This step is optional)

Apply the coloured jam with the help of spatula around the lining of piping bag.

Fill piping bags with themeringue and pipe kisses on parchment paper covered baking sheets.

Bake for 1 or 1 1/2 hour in the oven; turn off oven and let them dry out for another hour. If you find they are still seeming sticky, leave them in the oven with the oven turned off for 2-3 hours more (but be careful they don’t end up browning).

Tip: Do not open the oven while the meringues are baking. Any variation in temperature can make the meringues crack. Store meringues in an airtight container for one week.

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