Candy Stripe Meringue Kisses
These beautiful little meringues are easy to make; you just need a small paint brush and a disposable piping bag. They can be made up to a week ahead and kept in an airtight container. They also freeze well if you get into batch cooking.
Credited to: Coeliac UK
Kcal: 16.0
Difficulty: More of a challenge
Ingredients
2 large egg whites
115 g caster sugar
1 tsp of 2 different food-colouring paste
40ml vodka or 40% neutral spirit
You will need piping bags and a small brush for flicking the colours (we used a tooth brush)
Method
Preheat the oven to 140°C, 275°F, gas mark 1. Line two large baking sheets with baking parchment.
Ensure the bowl & whisk are completely grease-free. Whisk the egg whites to soft peaks. Add the sugar 1 tbsp at a time, whisking constantly until the mixture is glossy, thick, and holds a stiff peak.
Fit the nozzle, fold the top of the bag over a tall glass, and spoon or pipe the meringue in.
Pipe small 2 cm meringue kisses (or larger if you prefer) about 2–3 cm apart on the trays.
To add flecks of colour mix the alcohol and food colouring and load on to a small stiff paintbrush (dip the bristles and remove the excess). Hold the brush 12–18 cm from the piped kisses and flick using your thumb or tap the brush with another spoon so tiny droplets scatter over the surface. Work quickly in small batches. The alcohol evaporates fast, so specks will dry within a minute or two. Repeat with other colours, allowing each colour to dry briefly.
Bake in the preheated oven for 60 minutes. After baking, switch oven off and leave meringues inside to cool for another hour. This helps them dry through without cracking.
Keep in an airtight container at room temperature.
