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Meringue Kisses Recipe

April 23, 2015 - By 
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 My very first experiment with egg whites was Thoothukudi Macroons. I even made a video to demonstrate the making. Some how even though I don’t eat eggs, I prefer to work with egg whites. I hate using yolks in recipes but with egg whites I am always happy. I don’t know why but may be because the doubling, creating soft peaks, stiff peaks sound so much challenging. I have had a lot of failures while working with egg whites. The most important factor is that there should not be a single drop of water in the whites, else it won’t whip. So, so many times, I have ended with frothy and flat egg whites which had to be discarded. These are so much like chocolates. While I was searching for recipes for this marathon, I saw these cute little cookies made with egg whites and sugar. Trust me, with only these two ingredients you can create melt in your mouth cookies for your kids.

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My daughter loves thoothukudi macroons or cashew nut macroons which is a speciality of South Tamil Nadu. So I knew that she would love these meringue cookies too. And that day I had some guests. My nephews were there and I was so happy that I could serve them these yummy delights. If done correctly, these are so easy to make.

 

(click on image for recipe)

Baking these cookies has some crucial points. Under baked meringue kisses tend to go soft once cool. And it also becomes sticky. So you need to be very sure to bake it completely so that they remain crisp even for a week. And while storing store in airtight box. If it comes in contact with air for long, again they will go soft and sticky. I was planning on pink meringue kisses but some how, the colour I added was not enough and so they turned slighly brownish.

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Makes a lot
Ingredients:
Egg White-3
Caster Sugar-3/4 cup
Red Food Colour-a little
 
Procedure:
In a bowl beat egg whites until frothy.
Add sugar a tea spoon at a time and beat until incorporated.
After all the sugar goes into the whites, keep on beating until it forms stiff peaks.
The mixture should be shiny and should hold peaks.
Add food colour and gently fold to mix.
Insert a star nozzle in a piping bag and fill it with the meringue mixture.
Line a baking tray and pipe small stars on the sheet.
Preheat oven to 100°C.
Bake the cookies until dry. It may take up to an hour.
Allow it to cool completely on a wire rack along with the tray.
Store in air tight jar…
 
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

 

Meringue Kisses

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Ingredients
  

Ingredients

  • Egg White-3
  • Caster Sugar-3/4 cup
  • Red Food Colour-a little

Instructions
 

Procedure

  • In a bowl beat egg whites until frothy.
  • Add sugar a tea spoon at a time and beat until incorporated.
  • After all the sugar goes into the whites, keep on beating until it forms stiff peaks.
  • The mixture should be shiny and should hold peaks.
  • Add food colour and gently fold to mix.
  • Insert a star nozzle in a piping bag and fill it with the meringue mixture.
  • Line a baking tray and pipe small stars on the sheet.
  • Preheat oven to 100°C.
  • Bake the cookies until dry. It may take up to an hour.
  • Allow it to cool completely on a wire rack along with the tray.
  • Store in air tight jar...

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I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.

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20 Comments on “Meringue Kisses Recipe”

  15. Had I known you like them I would have got them from here Gayathri. I just assumed tat the y will not be appreciated. These do melt in mouth but lazy me will just buy them. 😀

    Reply

  18. Hi Gayathri,
    I would like to know about the storage. For how long can I store them in airtight container? If my party is on Thursday, how well in advance can I bake? and storage at room temperature? right?
    Thanks,
    Best,
    Deepti

    Reply

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