Meringue is one of the most versatile recipes to have in your back pocket. This fluffy sweet confectionery can be transformed into so many different desserts: Eton mess, Pavlova and baked Alaska, but they are equally delicious as meringue kisses.
Always use whole eggs and separate the eggs from the yolks to make meringue—boxed egg whites never quite whip up to form soft peaks, the same way as whole eggs.
5 egg whites
1 ½ cups granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
Red food coloring
Star tip or 1” round tip
- Preheat the oven to 200°F. Line two baking sheets with parchment paper.
- Before whisking your meringue, prepare your piping bag. Place the tip in the bag and using your paint brush, brush stripes of food colouring inside the bag (painting 3 or four stripes around the inside of the bag). Set aside in a large pint glass for easy filling.
- In the bowl of a stand mixer, whisk the egg whites on medium until frothy. Add the salt and vanilla. Turn the mixer onto medium-high and add the sugar, 1 Tablespoon at a time.
- Once all the sugar has been added, continue to whisk until the meringue is shiny and very stiff, about 5 minutes. Put the meringue into the prepared piping bag and pipe meringue kisses 1” apart.
- Bake for 1 hour or until the meringues are dry and can be lifted easily off the parchment paper. Let cool completely.
- *Alternatively use green food colour to make mini Christmas trees. Use a star tip and pipe one big kiss with two smaller ones on top to create a tree. Bake for 2 to 2½ hours until dry. Decorate with royal icing and sprinkles.
Miranda Keyes is a freelance food stylist, recipe developer and writer who used to live in London, UK but moved back to Canada for nanaimo bars, maple syrup and poutine. To learn more about her, follow her on Instagram @littlemirandapiggy and Twitter @mirandaak.