I made plans to bake a Christmas toned meringue to be featured here and as a topping to an upcoming Christmas cake but there was a black out, 10 minutes into baking them. It last 6-8 minutes, and my meringue, was sweating, breaking apart and panicking in the oven. I continued to bake them and it cooked just fine but it looked bad. So I’m posting a week older photo.
meringue blushing kisses
I got the recipe (I divided their recipe in half) from Mario Batali’s How To Videos.
You will need:
2 egg whites
granulated sugar
powdered sugar
Do ahead:
Line baking trays with parchment paper.
Fit a piping bag with your choice of nozzle (I used round for that kisses effect). Using a paint brush, line the insides of your piping bag with color gel (of you choice), as thinly as you can.
How to:
1. Weigh the egg whites, take note of the weight.
2. Measure equal amounts of granulated sugar and powdered sugar. So if your egg whites weigh 65 g, you will need, 65 g granulated sugar AND 65 g powdered sugar.
3. Add granulated sugar into the egg whites and begin whisking in med speed. This will take longer than 5 minutes. The mixture will look watery in the beginning but keep at it and you will soon achieve a stiff peaks consistency. What I do is, I turn the bowl, upside down and if the whisked egg whites stay in the bowl they’re ready.
4. Gradually add in, the powdered sugar.Once mixed, transfer into piping bag. The first few pipes won’t have that colored effect so use it to dab underneath the parchment papers so it sticks to the baking trays.
5. Start piping, I use a 1-2-3 release method to achieve relatively the same sizes.
6. Bake in a 170C pre-heated over for 30-35 minutes. Its ready once you can easily pick it off the parchment paper.
IMPORTANT NOTE:
Step 6 worked in my oven. Some requires a longer baking period just like in Mario Batali’s how to video. I suggest you watch your meringues carefully as they bake.