Rainbow Meringue Kisses

Fri, 25 June 2021

Aisling Larkin's Rainbow Meringue Kisses

Ingredients:

6 large eggs
330g castor sugar
1 tbsp vanilla
¼ tsp salt

6 gel food colours

Equipment:
Oven tray
Skewers
Piping bags
Nozzles ( optional )
Glasses / mugs
Electric mixer
Weighing scales

Method:

Preheat the oven to 110? fan / 90? / Gas 1 . Line baking trays with parchment paper.

Sit 6 piping bags in 6 tall glasses. Using a skewer draw 4 lines of each colour food dye up the inside of the piping bag.

Meringue Time: Separate 6 large room temperature eggs. Put in the electric beaters and beat well for 3/4 minutes. When soft stuff peaks have formed, gradually add the sugar spoon by spoon until the texture is smooth, velvety, not grainy and you can confidently hold the bowl over your head without the mixture falling out.

Spoon the meringue mixture in to the piping bags (you can use a nozzle or just cut a point in the top. Squeeze the meringue mixture down the bag, removing any air bubbles, twist the top and pipe out small circles, as you push the mixture out, apply pressure then pop at the top to create that meringue kiss effect.

Bake in the oven for 1 hour, (if you make very small ones 50 minutes in the oven). Turn off the oven and allow to cool.
Serve on their own or fill with chocolate spread, jam, butte cream or lemon curd.

Enjoy