Description
These Christmas Meringue Kisses are delicate, melt-in-your-mouth treats perfect for holiday celebrations. Light and airy, they feature a crisp exterior and a slightly chewy center, flavored with vanilla or peppermint and optionally colored with festive red and green gel food coloring. Baked low and slow, they make an elegant and charming addition to any holiday dessert platter.
Ingredients
Scale
Ingredients
- 4 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract or ¼ teaspoon peppermint extract
- Red and green gel food coloring (optional)
Instructions
- Preheat the Oven: Set the oven to 200°F (93°C) and line two baking sheets with parchment paper. Avoid foil as it can cause the meringues to stick.
- Whip the Egg Whites: In a clean, grease-free stand mixer bowl fitted with the whisk attachment, beat the egg whites on medium speed until foamy, about 1 minute.
- Add Cream of Tartar: Add the cream of tartar and continue beating until soft peaks form, ensuring the mixture holds lines when the whisk moves through it.
- Incorporate the Sugar: With the mixer running, add the granulated sugar one tablespoon at a time, allowing each addition to dissolve fully before adding the next to achieve a smooth, glossy meringue.
- Whip to Stiff Peaks: Increase the mixer speed to high and beat for 6–8 minutes until stiff, glossy peaks form. The meringue should hold a firm point and feel smooth when rubbed between your fingers. If gritty, continue beating.
- Flavor the Meringue: Add vanilla or peppermint extract and beat briefly to combine just until incorporated to avoid over-whipping.
- Color the Meringue: Divide the mixture into separate bowls if using gel food coloring. Add a small amount with a toothpick and gently fold it in. For striped kisses, paint stripes of gel color inside the piping bag before filling it with white meringue.
- Pipe the Meringue: Fit a piping bag with a star tip and pipe 1 to 1.5 inch wide kisses onto the prepared baking sheets, spacing them close together as they won’t spread during baking.
- Bake the Meringues: Bake for 90 minutes without opening the oven, ensuring they remain pale and dry to the touch.
- Cool in the Oven: Turn off the oven, crack the door slightly, and leave the meringues inside for 1 hour to cool gradually, preventing cracking and helping set their texture.
- Remove and Store: Once fully cool, gently lift the meringues off the parchment paper and store in an airtight container at room temperature for up to 2 weeks.
Notes
- Ensure all tools are completely clean and grease-free; any oil or moisture can prevent egg whites from whipping properly.
- Wiping your bowl and whisk with a bit of vinegar and letting them dry fully can help ensure success.
- Use gel food coloring instead of liquid to preserve the meringue’s texture.
Nutrition
- Serving Size: 1 meringue kiss (approx. 4g)
- Calories: 10
- Sugar: 2.5g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2.5g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 0mg
