Dessert- Meringue Kisses
- 3 egg whites, at room temperature
- 1/4 tsp cream of tartar
- 2/3 cup superfine sugar
- 1/2 tsp vanilla
- gel food colouring
- 1/2 cup white candy melts, melted
- coloured sprinkles or coarse sugar
Level of difficulty Average
Cost Average budget
Wash your hands, bowls and any utensils you will be using for this recipe to remove any trace of grease.
Preheat oven to 200F.
Line a large baking sheet with parchment paper.
Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment.
Whisk on medium-high until very foamy, then add sugar, 1 tbsp at a time, until combined. Continue whisking, scraping down sides of bowl as needed, until stiff and glossy peaks form when whisk is lifted and sugar has dissolved, approximately 2 to 4 min.
(Meringue should not feel gritty when mixture is rubbed between your fingers.)
Add vanilla. Dip the tip of a skewer into gel food colouring and swirl through meringue. Whisk until combined.
Scrape meringue into a piping bag fitted with a 1/2-in.-round tip. Holding the bag with your tip close to the parchment, gently squeeze bag and pipe a 2-in.-wide meringue.
Release bag and pull up to make a pointed tip.
Repeat, piping meringues 1-in. apart.
Bake in centre of oven for 2 hours.
Without opening oven door, turn off heat and leave meringues in the oven until completely cool, 4 to 6 hours, preferably overnight.
Pour melted candy melts onto a large plate.
Pour sprinkles into a small bowl.
Dip the bottom of a cooled meringue into candy melts, then dip into sprinkles.
Set on a platter to enjoy.