Crisp Vanilla Meringue Kisses
Inspired by techniques from America's Test Kitchen and Serious Eats.
Light French meringue kisses of egg whites and sugar with a little cornflour, piped into star shapes and dried slowly in a low oven until crisp.
Always check the labels of the products you use.
Method
- 1
Get ready. Heat the oven to 110 °C (90 °C fan) and line the trays with baking paper. Mix the sugar and cornflour in the small bowl; the cornflour helps the meringues stay crisp.
- 2
Whisk the whites. Whisk the egg whites, vanilla and salt on high for about 1 min, until very soft peaks just form. Turn to medium and add the sugar mixture in a slow, steady stream, then scrape down the bowl. Whisk on high for 1-2 min more until thick, glossy and holding stiff peaks.
- 3
Pipe. Spoon the meringue into the piping bag and pipe kisses about 3 cm wide and 3 cm tall, leaving 2 cm between them. You should get about 36.
- 4
Bake and dry. Bake for 1 h, swapping the trays halfway, until the meringues feel dry and lift cleanly off the paper. Turn the oven off and leave them inside for 1 h to dry right through, then cool on the rack.
Storage
Keep in an airtight tin at room temperature for up to 1 week. Do not refrigerate, as they turn sticky.
Equipment
- 2 baking trays
- baking paper
- small bowl
- stand mixer with whisk or electric whisk and large bowl
- silicone spatula
- piping bag with large open star nozzle
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 73 kcal |
| Protein | 1.3 g |
| Carbohydrate | 17.2 g |
| of which sugars | 16.8 g |
| of which free sugars | 16.7 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.08 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
