Taking a break from baking macarons for the holiday rush, I needed something simple and tasty for myself. And for my entrepreneur business buddy, Bernard, who was coming to Austin to visit after spending several months in Providence, RI. We’re both not huge fans of sweets but there’s something magical about meringue kisses. I’m not quite sure if it’s the whimsical star shape or the light crunch while also melting in your mouth experience. There’s a hidden surprise in each meringue kisses.. chocolate chips!
Blue Raspberry Meringue Kisses.
4 Egg whites
1 cup Granulated sugar
1/2 tsp Tartar Powder
1 tsp Raspberry extract
Blue food coloring (optional)
1. Using a hand held egg beater with the whisk attachment or Kitchen Aide, whisk the egg whites until foamy.
2. Gradually add the granulated sugar and tartar powder until very soft peaks form.
3. Place the bowl over a pot of simmering water and using a hand whisk, whisk the egg whites until the sugar is completely dissolved. Note: The tip here is continuos whisking or else you will have scrambled eggs.
4. Transfer the bowl back to the hand held egg beater or Kitchen Aide, and beat the batter until stiff peaks form. You can add your choice of food coloring here as well.
Step 5. Line chocolate chips on parchment paper or silpat. Leave about 2 inch of space in between.
Step 6. Prepare a piping bag with open star piping tip (1M or 1B). Fill piping bag with meringue batter and pipe small dollops over chocolate chips.
Step 7. Bake at 175 degrees for 1 1/2 hours. Allow meringues to come to room temperature before removing from parchment paper or silpat. Store in an air tight container.
Step 8. Enjoy!
I’ve also filmed a quick video to demonstrate how to make these meringue kisses!
Avoid making these on a humid day. Meringue based cookies are excellent humidifiers which means they soak up moisture and will not stay crispy.
Store in an air tight container for up to one week. Alternatively, store in freezer. No need to defrost to enjoy. I can guarantee you that they won’t make it past the first 3 days.
I always use gel based food coloring. Watery food coloring disrupts the liquid ratio of baked products. Powder food coloring works well too.
It’s best to bake these a low temperature for a long period of time versus a high temperature for a short period of time. Meringues need time to set and burn easily.