Ingredients
Strawberry Meringue Kisses
- 3 large egg whites (90g)
- ¼ teaspoon cream of tartar
- Pinch of salt
- ½ teaspoon vanilla extract
- ¾ cup caster sugar (150g)
- 2 tablespoons strawberry powder (Nature Restore or finely ground freeze-dried strawberries)
- 1 drop red food coloring (optional)
Garnish
- ½ cup dark chocolate melting wafers
- ¼ cup freeze-dried strawberries, finely chopped
Instructions
- Prepare Equipment: Wipe down all mixing bowls and utensils with vinegar to eliminate any oil residue, which can prevent egg whites from whipping properly. Line baking sheets with parchment paper or silicone mats.
- Preheat Oven: Set the oven to a low temperature of 215°F (about 100°C) to slowly dry the meringues.
- Whip Egg Whites: In a stand mixer fitted with a whisk attachment, combine egg whites, cream of tartar, salt, and vanilla. Whip on medium-high speed, gradually adding the caster sugar one tablespoon at a time to avoid deflating the meringue and ensure sugar dissolves completely.
- Add Strawberry Powder and Color: When stiff peaks form, sift in 1 tablespoon of strawberry powder and whip just to blend. Add the remaining tablespoon and whip until incorporated. Add red food coloring if using, and mix briefly until evenly combined.
- Pipe Meringue Kisses: Transfer meringue mixture to a large piping bag fitted with a large French star tip. Pipe 1-inch apart onto prepared baking sheets.
- Bake: Bake for 60-90 minutes until meringues are dry, firm, and can be easily lifted off the baking sheet. Remove and cool completely on wire racks.
- Melt Chocolate: Melt dark chocolate wafers in 30-second microwave intervals, stirring each time until smooth and fully melted.
- Garnish Meringues: Dip the base of each cooled meringue kiss into the melted chocolate, shake off excess, then roll the sides in finely chopped freeze-dried strawberries. Place on parchment to allow chocolate to harden.
- Store: Once chocolate has set, store meringues in an airtight container, optionally adding silica gel packets to keep them crisp, for up to two weeks.
Notes
- Caster sugar is finer than regular granulated sugar; pulse granulated sugar in a blender or food processor to achieve the right texture.
- Strawberry powder can be substituted with finely ground freeze-dried strawberries.
- Ensure meringues are fully baked to dry out properly for crispiness; underbaking leads to chewy texture.
- Storing with silica gel packets helps maintain crispness by absorbing moisture.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
