Recipe: Coloured meringue kisses

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Recipe: Coloured meringue kisses

You all know we are bound to find a meringue served for dessert this festive season, but why not surpirse guests by making them bright and colourful?

Ingredients

Meringue

4 egg whites
260g caster sugar
Pinch salt
1/2 teaspoon vanilla extract
Gel food coloring of choice (we used teal, hot pink, yellow, green)
Disposable pipping bags

White chocolate butter cream

250g unsalted butter, softened
250g icing sugar
200g white chocolate, chopped
A little milk may be needed

Method

  1. Preheat oven to 100C. Line 2 large baking sheets with baking paper and set aside.
  2. In a large clean dry bowl add the egg whites. Beat until soft peaks form. Add salt and vanilla and continue beating until stiff peaks form. Add sugar 1 tablespoon at a time increasing the mixer speed gradually as you add more sugar. Once all sugar has been incorporated continue beating for a further 5 minutes or until meringue is very thick and glossy and all sugar granules have been dissolved.
  3. Prop open a disposable pipping bag into a tall drinking glass. Using a thin paint brush, or wooden skewer, paint thin stripes of different colored gel food onto the inside of the bag to make 4 stripes. Paint additional pipping bags with more colors in the same way.
  4. Fill each bag with the meringue batter, dividing evenly amongst bags. Pipe 3 cm wide kisses of meringue onto baking sheets set approximately 2cm apart.
  5. Bake for 1 hour on the middle and bottom shelves of the preheated oven. Turn oven off and prop door ajar with a wooden spoon. Allow meringues to cool completely in the oven until completely dry.
  6. Meanwhile to make while chocolate buttercream, place white chocolate in a heatproof bowl and set over a saucepan of simmering water. Allow to melt, stirring for 3-5 minutes.
  7. Once the chocolate has melted, remove the bowl from the pan and leave the chocolate to cool.
  8. Meanwhile beat the butter on a low speed until soft, then add the icing sugar, 1 tbsp at a time and beat until fully combined.
  9. Once the white chocolate has cooled to room temperature pour it into the butter and sugar mixture and beat on a low speed until fully combined. You should find that the buttercream has a soft, spreadable consistency, if not add a little milk a tsp at a time until it is soft.
  10. Place buttercream into separate bowls and color with extra food coloring gel, to create your desired tone. Pipe or spoon buttercream onto cooled meringue kisses and sandwich together.
  11. Store in an airtight container lined with baking paper for 2-3 days, though I don’t think they’ll last.
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