Meringue Kisses are like little pillows of heaven in your mouth! Whipping It Up! Meringue Kisses are even yummier with our wide range of delicious flavours!
Whipping It Up! Meringue Kisses are a delicious treat on their own, but can also be part dipped in chocolate or used as a decoration for Cakes/cupcakes.
Ingredients
250g Whipping It Up!
70ml tepid water
Method
Preheat oven to 100c
- Add the Whipping It Up! and water to the bowl of a stand mixer ensuring the bowl and whisk are both grease free. A quick wipe with lemon juice or white vinegar with remove any grease residue.
- Whisk until stiff peaks have been achieved.
- Use a piping bag with piping tip of your choice to pipe the mixture onto a baking sheet that has been lined with greaseproof paper.
- Bake for roughly an hour. Once the meringues can be peeled from the paper, they are baked.
- Switch off the oven and allow the meringues to cool inside. Cooling inside the oven helps remove any last traces of moisture inside the meringues.
Top Tips
If you want to colour your meringues, there are various methods.
For one solid colour, use Colour Pop Water Activated colours by adding it to the water before mixing.
For a striped effect, use Colour Pop Intense Gels to stripe the inside of your piping bag.
What is the difference between Pavlova and meringue?
Pavlova is a type of meringue as it is made of whisked egg whites and sugar. However, the difference is that pavlovas have that marshmallowy centre, and that’s thanks to the addition of cornflour. Also, pavlovas are typically cooked at a higher temperature for a shorter amount of time, giving that crispy outside, and soft inside.
Why should you leave meringue in the oven to cool?
If meringues are removed from the oven right away, the sudden change in temperature can lead to the tops cracking. We recommend turning the oven off after the meringues have finished cooking, and leaving them in there until they’ve cooled.
How do you know when meringue is beaten enough?
You’ll know when your meringue has been beaten enough when stiff peaks form. As you lift the egg whites to form peaks, they should stand straight up. The egg whites also shouldn’t slide around when you tilt the bowl.
