Teeny tiny meringues are always a hit on any dessert table, and with good reason. With a crunchy outer shell and soft, marshmallowy centre, what’s not to love? Make your own meringue kisses with just three ingredients (technically four if you want colour) for your next party!
With a reputation for being fickle, it’s time to accept the meringue challenge. There are three golden rules to abide by in meringue making – first, your egg whites must be at room temperature and be just whites – any blemish of yolk will ruin the fluff factor. Secondly, your equipment must be clean as a whistle. Thirdly, don’t rush the process. The sugar won’t dissolve properly which will lead to weeping meringue. Admittedly, weeping meringue still tastes great but still, rules are rules.
112g of caster sugar
106g of egg whites (3 large eggs)
½ tsp vanilla bean paste
gel food colouring (I highly recommend Americolor brand)
paint brush (or pastry brush)
large round piping tip (optional)
- Preheat oven to 150ºC.
- Pour the sugar on to a baking tray lined with baking paper. Heat the sugar in the preheated oven while you beat the egg whites.
- Using an electric mixer, beat the egg whites on a medium speed for a minute or two until frothy with bubbles. Turn the speed to high and beat for several more minutes until semi stiff peaks form.
- Remove the sugar from the oven and knock back the oven temperature to 100°C. Beating the egg white mixture on a medium to high speed, add the sugar a teaspoon at a time. This will take some time, but it’s important the sugar dissolves between each addition. Once all the sugar is in, add the vanilla bean paste and beat on high for thirty seconds until you have stiff, glossy peaks.
- Prepare your piping bag by snipping the end and inserting the piping tip (if using). Using the paint brush and gel food colouring, paint stripes of colour up the inside of the bag. Fill the bag with meringue mixture.
- Line a large baking tray with baking paper (stick it down with a touch of meringue in the corners to act like glue). Holding the piping bag a few centimetres directly above the tray, squeeze small rounds of meringue and lift up to get that tear drop shape. This will take a few practice meringues before it’s mastered! Don’t forget to take a moment to admire your meringue art.
- Bake in the oven for 30 to 40 minutes. They’re ready when they have a hard shell and lift away easily from the baking paper. Turn off the temperature and let cool in the oven. Store in an airtight container.
Make sure to browse our recipe archives for more great meal ideas and treats to try.