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Twinkly Meringue Kisses

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Hello! Happy November!

This is my absolute favourite time of year, because now that Halloween is over, the Christmas things are allowed to slowly begin making an appearance. And by slowly, I mean I’ve already started decorating – haha! In case you didn’t know, I love Christmas and I am crazy about it. For example, last night I roped my boyfriend into dragging out and beginning to set up our Christmas tree. It’s a bubble gum pink, Katy Perry-ish tree that I bought for my shop last year and I love every inch of it’s girly goodness.

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Seeeee? Girly! (This photo was taken in my shop last November).

Anyway. That’s what I did last night and I definitely have a Christmas obsession. More on that in the coming weeks – we have lots of time to chat Christmas-y things!

Let’s talk about these meringues! You should know that I love meringues, not only because they remind me of my first trip to Europe when I was in my early twenties, but also because they’re really quite simple to make and the decorating options are endless. You can sprinkle them, colour them, flavour them, dip them in chocolate…endless! In this case, I added a sprinkle of edible glitter (I bought mine in the U.K. at Lola’s Cupcakes, but you can also find lots of options here), which, to me, makes the meringues look like snow sparkling in the sunlight.

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Below, you can watch a quick video tutorial on making meringues, which I made for KitchenAid Canada. The recipe in the video is meant to be made in a large, 6-quart mixer (it makes a lot of meringue), but I usually make my smaller recipe, which fits a 5-quart mixer perfectly. I’ve included both below, so you can take your pick, depending on how many you need to make and what mixer you have.

Happy meringue-making!

A Sweet Bake Shop x KitchenAid Collaboration! A super easy, quick & delicious meringue recipe. (Adapted from Martha Stewart) Video produced by Sparkle Media’s Erin Sousa. Hair/Makeup by Suzanna of Tori Blush Co. © Copyright 2015 – All Rights Reserved.

 

Twinkly Meringue Kisses

Makes about 20 two-inch kisses (fits a 5-Quart KitchenAid Mixer perfectly)

Ingredients:

  • 2 tablespoons white vinegar (for wiping bowls and utensils)
  • 4 egg whites (fresh, not boxed)
  • 1 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon vanilla bean paste (optional)
  • pinch of salt
  • pinch of cream of tartar
  • edible sparkles/glitter or sprinkles, for decorating

 

Directions:

Preheat oven to 175° F and set a baking rack in the center of the oven. Line a baking sheet with parchment paper and set aside.

Use the vinegar to wipe the inside of a stainless steel bowl, as well as a whisk and the whip attachment of your stand mixer. Pour a little water (I usually pour enough to fill about 2 inches deep) into a medium pot and place over medium heat.

Tip: Whether you use your mixer bowl or another stainless steel bowl for this step depends on how well the bowl sits over the pot of water. What you don’t want is the bottom of the bowl to touch the water – it should rest over the water – or else you may end up with scrambled eggs. You can always use a regular, stainless steel bowl for this step, and then transfer the mixture to the mixer bowl once it’s ready.

Place the egg whites, sugar, vanilla and vanilla bean paste in the stainless steel bowl and whisk together to combine. Place the bowl over the pot of simmering water and whisk constantly, until the mixture thins and is completely smooth. I usually dip a clean spoon into the mixture and then rub it between my fingers. When you can no longer feel any granules of sugar, you can remove the bowl from the heat.

Place the bowl on a stand mixer fitted with the whip attachment, add the salt and cream of tartar and beat on medium-high speed, until meringue triples in volume and becomes thick and glossy. Using a spoon, apply a little bit of meringue to the underside of one of the corners of the parchment paper. Press into the baking sheet – this will prevent the parchment paper from sliding around while you’re trying to pipe your meringues. Fit a pastry bag with a large, plain tip (I used a #809 tip) and pipe kisses on the parchment paper, spacing apart slightly (meringues don’t spread, so they can be fairly close together). Sprinkle on the edible glitter, sprinkles or whatever you’re using to decorate. Place the baking sheet in the oven and bake for about 1 1/2 – 2 hours, until meringues lift easily off of the parchment paper.

Stored at cool room temperature, meringues will keep for up to two weeks.

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Meringues (as seen in the video above)

Makes about 40-45, two-inch meringue swirls.

Fits a 6-Quart Mixer perfectly

Ingredients:

  • 2 tablespoons white vinegar (for wiping bowls and utensils)
  • 9 egg whites (fresh, not boxed)
  • 2 1/4 cups granulated sugar
  • 1/2 tsp vanilla
  • pinch of salt
  • pinch of cream of tartar
  • sprinkles, for decorating

 

Directions:

Preheat oven to 175° F. Line 3 baking sheets with parchment paper and set aside.

Use the vinegar to wipe the inside of a stainless steel bowl, as well as a whisk and the whip attachment of your stand mixer. Pour a little water (I usually pour enough to fill about 2 inches deep) into a medium pot and place over medium heat.

Place the egg whites, sugar and vanilla in the stainless steel bowl and whisk together to combine. Place the bowl over the pot of simmering water and whisk constantly, until the mixture thins and is completely smooth. I usually dip a clean spoon into the mixture and then rub it between my fingers. When you can no longer feel any granules of sugar, you can remove the bowl from the heat.

Place the bowl on a stand mixer fitted with the whip attachment, add the salt and cream of tartar and beat on medium-high speed, until meringue triples in volume and becomes thick and glossy. Using a spoon, apply a little bit of meringue to the underside of one of the corners of the parchment paper. Press into the baking sheet – this will prevent the parchment paper from sliding around while you’re trying to pipe your meringues. Fit a pastry bag with a large, plain tip (I used an #847 tip) and pipe little swirls on the parchment paper, spacing apart slightly (meringues don’t spread, so they can be fairly close together). Add sprinkles or whatever you’re using to decorate. Place the baking sheet in the oven and bake for about 1 1/2 – 2 hours, until meringues lift easily off of the parchment paper.

Stored at cool room temperature, meringues will keep for up to two weeks.

xo Tessa

5 Comments
  • Sweetcakesbydari
    Posted at 11:50h, 02 November Reply

    Beautiful. Can’t wait to make some and hand out as gifts.

  • Camilla
    Posted at 14:02h, 02 November Reply

    Hi Tessa!

    Just made your meringue cookie recipe last night and they looked exactly like they did in your video which was wonderful! The problem I ran into was the baking/drying time. I had my oven at 175 and left them in for more than 2 hours and they still were soft. Any ideas? Should I just leave them in for a couple hours longer until the dry out or open the oven door a bit?

    Any feedback would be appreciated =)

    • Tessa
      Posted at 15:43h, 02 November Reply

      Hello! This has happened to me a few times as well. It’s really important to wipe the inside of your mixer bowl, your whisk, as well as your whip attachment with vinegar, which removes any trace of fats (residual oils, etc.), which wasn’t mentioned in the video – it’s here in the written recipes though 🙂 If you get yolk in your whites, you need to throw them out and start again, which can be really frustrating, but it will save you so much time in the end. Even the smallest trace of oil can prevent a meringue from whipping completely, which can result in meringues taking absolutely forever to bake. I’ve had meringues in the oven for 4 hours, and they still were soft, and wouldn’t lift properly off of the parchment paper. Also, if you know that your oven runs on the colder side (which you can test by buying an oven thermometer), you can bump up the temperature to 200 °F. Best of luck and let me know if there’s anything I can do to help going forward!

      • Camilla
        Posted at 14:03h, 05 November Reply

        Hi Tessa! Thank you for the help. They tasted sublime so I’m going to try all the above (I thought about the oven temp too) and I will let you know how they turn out =)

        Thanks again,
        Camilla

  • Anett
    Posted at 11:40h, 17 November Reply

    Aw they look so special and christmasy 🙂

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