How to Make the Most Adorable Meringues Ever
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Lyndsay Sung of Coco Cake Land proves that making meringues doesn’t have to be complicated.
All photos: Lyndsay Sung
By Lyndsay Sung of Coco Cake Land
Addictive much? These crisp, sweet meringues disintegrate into sugary cotton candy air on the tongue. I can’t stop popping them into my mouth!
Meringue kisses just add such a power blast of fun, too. I used them in my recent peanut butter chocolate cake recipe birthday cake as whimsical, brightly colored cake toppers, but you can also serve them in cute vintage dishes at a party or wrap them up as wedding favors! Crushed, they add beautiful texture to an ice cream sundae.
To make them, you will need three piping bags with piping tips. I used a plain, open circle tip for the hot pink classic “kiss,” a small multi-pronged open star tip for the blue kisses, and a jumbo open star tip for the pale pink.
Meringue Kisses
Makes about 100 meringues
4 large egg whites
¾ cup granulated sugar
Gel food coloring of your choice
Preheat the oven to 200°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°F or the sugar crystals have dissolved.
In the bowl of a stand mixer, beat the mixture on high speed until it is a white and fluffy meringue, stiff, glossy and durable — about 3 minutes.
Divide meringue into three separate bowls. Into each, gently fold in a small amount of a chosen gel food coloring until you get the desired result. Fill piping bags with the colored meringue batter and pipe kisses on parchment paper covered baking sheets.
Bake for 1 hour in the oven; turn off oven and let them dry out for another hour. If you find they are still sticky, leave them in a turned-off oven for an additional 2 to 3 hours more (but be careful they don’t end up browning).
Store meringues in an airtight container for one week.
More show-stopping desserts:
Can’t Decide Between Dark and Milk Chocolate? This Cookie Has Both
Pecan Pie Recipe from Thomas Keller’s Bouchon Bakery
