Recipes

DIY Mother's Day Meringue Kisses

Make these fancy, melt-in-your-mouth delicacies for mom. It's not difficult. Promise.

Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes plus cooling time
Makes: 20-25 meringues

Ingredients

  • 3 egg whites, at room temperature
  • 1/4 tsp cream of tartar
  • 2/3 cup superfine sugar
  • 1/2 tsp vanilla
  • red gel food colouring (or another desired colour)
  • 1/2 cup white candy melts, melted
  • coloured sprinkles or coarse sugar

Instructions

  • Wash your hands, bowls and any utensils you will be using for this recipe to remove any trace of grease.
  • Preheat oven to 200F. Line a large baking sheet with parchment paper.
  • Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until very foamy, then add sugar, 1 tbsp at a time, until combined. Continue whisking, scraping down sides of bowl as needed, until stiff and glossy peaks form when whisk is lifted and sugar has dissolved, approximately 2 to 4 min. (Meringue should not feel gritty when mixture is rubbed between your fingers.) Add vanilla. Dip the tip of a skewer into gel food colouring and swirl through meringue. Whisk until combined.
  • Scrape meringue into a piping bag fitted with a 1/2-in.-round tip. Holding the bag with your tip close to the parchment, gently squeeze bag and pipe a 2-in.-wide meringue. Release bag and pull up to make a pointed tip. Repeat, piping meringues 1-in. apart.
  • Bake in centre of oven for 2 hours. Without opening oven door, turn off heat and leave meringues in the oven until completely cool, 4 to 6 hours, preferably overnight.
  • Pour melted candy melts onto a large plate. Pour sprinkles into a small bowl. Dip the bottom of a cooled meringue into candy melts, then dip into sprinkles. Set on a platter to enjoy.

Shopping tip

Superfine sugar can be found in the baking aisle of your grocery store. Alternatively, make your own by grinding granulated sugar in a coffee grinder.

Originally published in the Today’s Parent May 2014 issue.

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