Meringue Kisses

Meringue Kisses is a gluten free and dairy free hor d'oeuvre. For 9 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe makes 70 servings with 88 calories, 0g of protein, and 2g of fat each. This recipe is liked by 35 foodies and cooks. It is brought to you by Foodnetwork. If you have sugar, confectioners' sugar, cream of tartar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 5 hours and 25 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 1%. Users who liked this recipe also liked Meringue Kisses, Meringue Kisses, and Meringue Kisses I.

Servings: 70

Preparation duration: 25 minutes

Cooking duration: 300 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes. Transfer the meringue to a pastry bag fitted with a large round tip. Pipe about seventy 1-inch drops on the baking sheets, pulling the bag up to form a peak; leave space between each. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week. Combine the white chocolate chips and coconut oil in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Dip the bottoms of the meringues into the white chocolate, then dip in red sanding sugar; let set on parchment. Photograph by Ryan Dausch

 

Step by step:

1. Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.

2. Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.

3. Transfer the meringue to a pastry bag fitted with a large round tip. Pipe about seventy 1-inch drops on the baking sheets, pulling the bag up to form a peak; leave space between each.

4. Bake at 250 degrees F until dry and crisp, about 3 hours.

5. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.

6. Combine the white chocolate chips and coconut oil in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Dip the bottoms of the meringues into the white chocolate, then dip in red sanding sugar; let set on parchment.

7. Photograph by Ryan Dausch

Nutrition Information:

covered percent of daily need