Meringue Kisses
These small, ethereal drops are less a baked good and more a lesson in structural patience. If you treat the meringue like a soufflé, you get air; if you treat it like a sculpture, you get a crisp, vanishing bite.
Cleanliness is the foundation of the foam.
Any trace of oil or yolk in the bowl will prevent the proteins from bonding. Wipe your bowl and whisk with a splash of white vinegar or lemon juice before starting.
- stand mixer with whisk attachment
- large metal or glass bowl
- silicone spatula
- piping bag with star tip
- parchment-lined baking sheet
What goes in.
- 4 largeegg whites, at room temperature
- 1 cupsuperfine sugar
- 1/2 tspcream of tartar
- 1 tspvanilla extract
Dissolving the grains
After the whites reach soft peaks, add sugar one tablespoon at a time. Rub a bit of the mixture between your thumb and forefinger; if you feel grit, keep whipping until it feels completely smooth.
The method.
Whip the whites
Start the mixer on low to break up the eggs. Once foamy, add the cream of tartar. Increase speed to medium and whip until soft, cloud-like peaks form.
Incorporate sugar
With the mixer running, add sugar slowly. Wait ten seconds between each spoonful to ensure it integrates. Once all sugar is in, increase to high and whip until stiff, glossy peaks stand straight up when the whisk is lifted.
Fold and pipe
Gently fold in the vanilla. Transfer to a piping bag. Pipe small, upright mounds about an inch apart on the parchment. Use a flick of the wrist at the end of each mound to create a clean point.
The long dry
Place in the oven at 200°F (95°C). Bake for 90 minutes. Do not open the door. Turn the oven off and leave the meringues inside to cool completely, ideally for another hour.
Other turns to take.
Coffee Kisses
Fold in a teaspoon of instant espresso powder during the final minute of whipping.
Cocoa Swirls
Gently fold in a tablespoon of high-quality cocoa powder just before piping, leaving streaks of dark color.
When it doesn't go to plan.
Humidity is the enemy; do not make these on a damp or rainy day as they will become sticky.
If the meringue is dull, you likely haven't whipped enough air into the protein structure.
Store in an airtight container immediately after they reach room temperature to maintain the crunch.
The ones that keep coming up.
Why did my meringues crack?
Usually, the oven temperature was too high or the cooling process was rushed. The oven needs to be barely warm to dry them out slowly.
Can I use powdered sugar?
No. Powdered sugar contains cornstarch, which will change the texture from crisp to gummy.
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