2-Ingredient Meringue Kisses

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 17 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

Meringue kisses are famous for their crunchy exterior and chewy interior. Not only they are looking pretty but they taste amazing. They have a sweet flavour and a nice chewy texture which is just delicious.

This recipe has the flexibility to be multiplied as many times as you want since its a 1:2 ratio of egg whites to sugar.

For example if you want to make 70gr of egg whites then you will add double the amount of sugar which is 140gr.

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This recipe just takes 2 Ingredients to make and its just so simple. But I think this recipe is much more easier when you have a stand mixer but if you don’t have one then do it with a hand mixer and work on your muscles!!

These little meringue kisses are perfect for decorating cakes and cupcakes and for sure make everything look fancier and prettier.

They can be made in less than 1 hour and they last up to a month. You need to store them in an airtight container either in the fridge or at a cold spot in your kitchen.

Check Out my Youtube Video Tutorial:

2-Ingredient Meringue Kisses

Preparation Time:

20 Minutes

Cooking Time:

40 Minutes

Total Time:

1 Hour

Serves:

36

Level of Difficulty:

Medium

Description

Meringue kisses are famous for their crunchy exterior and chewy interior. Not only they are looking pretty but they taste amazing. They have a sweet flavour and a nice chewy texture which is just delicious.

Ingredients

  • 100gr egg whites
  • 200gr granulated sugar
  • OPTIONAL: paste colour of your choice

Instructions

  1. In the bowl of your stand mixer place your whisk attachment and whip your egg whites on medium speed until they create a frothy layer on top.
  2. When your egg whites are frothy add your sugar tbsp by tbsp every about 15 seconds until you pour it all. Then place the mixer on high and leave it whip for 8-10 minutes until you end up with a glossy stiff meringue. At this point if you want to colour your meringue you need to add the gel colouring now!
  3. Your meringue is ready when you take off the whisk attachment and it creates a nice peak on top.
  4. In a piping bag add the nozzle of your choice. Using a brush start making lines inside the bag using gel food colouring.
  5. Add the mixture in the piping bag and line a baking tray with parchment paper. Start piping your meringues.
  6. Bake them for 30-40 minutes at 100°C. They are ready when they can be removed from the tray without sticking on the parchment paper.

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