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Biscuits
Meringue Kisses
30 mins
45 mins
Hard
30-40
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- Ingredients
- Method
Ingredients
Meringues
- 4 egg whites
- 1 ⅓ cups Chelsea Caster Sugar (300g)
- 1 tsp cornflour
- 1 tsp vanilla extract
- 1 tsp white vinegar
To Decorate
- 200g dark or milk chocolate, roughly chopped
- Sprinkles, crushed candy canes or chopped nuts
Additional tips
NOTES
Store meringues in an airtight container at room temperature. They will keep well for at least one week.
These meringue kisses make great holiday gifting!
Reviews
1
What did you think of this recipe?
CHRIS CONSTABLE
lOVE THIS IDEA. SO CHRISTMASSY!
5
Method
Meringues : Preheat oven to 120ºC conventional / 100ºC fan bake. Line two large baking trays with baking paper.
Place egg whites in a large, clean bowl and use a powerful electric beater or stand mixer to whisk to soft peaks. Add the sugar, one tablespoon at a time, while whisking, until the mixture holds stiff peaks, and is thick and glossy. The sugar adding process should take about 10 minutes. Beat on high speed for a further 2 minutes once all the sugar has been added.
Beat in the cornflour, vanilla and vinegar, until just combined.
Transfer mixture to a large piping bag fitted with a large open star piping tip. Hold the piping bag vertically to the lined baking tray and pipe a small swirl of meringue, pulling the bag up and away to make a peak. Repeat until mixture is used up, leaving a little space between each meringue.
Bake for 45-50 minutes, swapping the trays around after 30 minutes. When cooked, the meringues should be dry to touch and lift off the paper easily. Turn the oven off, prop the oven door ajar, and leave the meringues for an hour to cool.
To Decorate : Place chocolate in a small heatproof bowl and microwave on low in 30 second bursts, stirring in between, until melted and smooth.
Place sprinkles/crushed candy canes/nuts in small bowls. Dip the lower part of the meringues into the chocolate, allowing any excess to drip off. Sprinkle the chocolate coating with your chosen decorations. Place on a piece of baking paper and leave at room temperature to set.
Additional tips
NOTES
Store meringues in an airtight container at room temperature. They will keep well for at least one week.
These meringue kisses make great holiday gifting!
Reviews
1
What did you think of this recipe?
CHRIS CONSTABLE
lOVE THIS IDEA. SO CHRISTMASSY!
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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