Easy Meringue Kisses Recipe (Crispy, Light & Made with Egg Whites)
These Meringue Kisses are light, crisp, and melt-in-your-mouth delicious. Made with simple ingredients and egg whites, this easy meringue recipe creates elegant, gluten-free treats that are perfect for holidays, parties, or everyday snacking.
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Servings: 15
Equipment
- piping bag
Ingredients
- 6 egg whites
- 350 grams caster sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon corn flour (corn starch)
Instructions
- In a clean, grease-free mixing bowl, whisk the egg whites with an electric whisk until they form soft peaks.
- Gradually add the sugar, a little at a time, whisking continuously until the mixture is thick, stiff, and glossy.
- Mix the vinegar and cornflour together, then gently fold them into the meringue mixture.
- Spoon the meringue into a piping bag fitted with your favourite nozzle. Pipe bite-sized kisses onto the prepared baking tray, leaving a little space between each one.
- Bake for approximately 1 hour, or until the meringues are crisp and easily lift from the baking mat.Turn off the oven and leave the meringues inside with the door closed for at least 1 hour, or until completely cool, to ensure they are fully dried out.
- Store in an airtight container and enjoy.
Avoid opening the oven door during baking, as sudden temperature changes can cause the meringues to crack.
Notes
- Ensure your bowl and whisk are completely clean and grease-free for the best volume.
- Add the sugar gradually to create a smooth, glossy meringue.
- Leave the meringues in the switched-off oven after baking to dry out completely and achieve their crisp texture.
- Store in an airtight container at room temperature for up to 2 weeks.
- Avoid making meringues on very humid days, as they can become sticky.
- When separating your yolks from your whites ensure no yolk gets into the whites as this will cause them to not stiffen up.