If you want something colourful to cheer you up during this cold and damp January then look no further than the Meringue Girls Cookbook. The girls have taking the baking world my storm with their unique and vibrantly colourful creations. From cookie dough meringue slices, to rosewater and pistachio pavlovas each recipe incorporates meringue in its own unique way. However it is their signature meringue kisses that I have been wanting to try for a while.
Now I have to be honest and tell you that I didn’t exactly follow the Girl’s recipe which requires you to heat up the caster sugar in the oven and then add it to the mix. This is mainly because I am lazy and also becasue I have made meringues before so I knew that I could get away with skipping this step. It was more managing to achieve the unique look of the Girl’s meringue kisses that was the challenge for me- the recipe required you to paint strips of food colouring inside the piping bag to achieve the ‘circusy’ look of the kisses.
On the whole these turned out really well- they were crunchy on the outside and soft and chewy in the middle. My only regret is not having some raspberries and cream to make an Eton Mess!
Prep Time: 45 Minutes
Makes: Approximately 40
3 Eggs (separated)
The amount of caster sugar needs to be double the amount of egg white.
Gel food colouring and a paint brush is also required.
1.Preheat the oven to 100°C/212 F/ Gas Mark 1
2. Line two baking trays with baking paper.
3. Start by whisking the egg whites on a medium speed. Increase the speed after the whites begin to look bubbly.
4. Once the egg whites are thick, white and foamy you can start adding the caster sugar a tablespoon at a time while continuing to whisk on a high speed.
5. Keep whisking after you have added all the sugar until the meringue is thick, glossy and holding stiff peaks.
6. To prepare the piping bags, firstly attach a round nozzle. To get the striped effect, paint stripes on the inside of the piping bag with a paintbrush and a gel food colouring of your choice.
7. Dollop the meringue in to the piping bag and then pipe the kisses on to the baking tray. It can take a bit of practice- the best way is to hold the piping bag upright, squeeze gently and then pull away quickly.
8. Bake the kisses in the oven for 30-35 minutes. Once they are done they should be easy to remove from the baking paper.