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Mini Pink Meringue Kisses

Mini Pink Meringue Kisses recipe idea. Pink meringues dessert with organic dried strawberry or raspberries powder or food coloring.
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Mini Pink Meringue Kisses recipe idea. Pink meringues dessert with organic dried strawberry or raspberries powder or food coloring.

  • Author: FillMyRecipeBook
  • Prep Time: 30 min
  • Cook Time: 45 min
  • Total Time: 75 min
  • Yield: 3 dozen 1x
  • Category: Desserts, snack
  • Method: Oven Baking
  • Cuisine: American

Ingredients

Scale
  1. 2 Large eggs (egg whites only at room temperature)
  2. 1/8 Cup of freeze dried strawberries or raspberries powder.
  3. 3/8 Cup of castor sugar (granulated white sugar)
  4. Pinch of salt
  5. 1/4 tsp of cream of tartar (to keep the meringue in shape)
  6. 1/2 tsp of vanilla essence

Instructions

  1. Preheat the oven to 225 Deg. F (117 Deg.C)
  2. Line two baking sheets with non stick paper.
  3. The only time you will use eggs out of the fridge is when you need to separate them from the whites. Then leave the egg whites to get to room temperature. Before whisking them. (they are easier to separate this way)
  4. Take your freeze dried strawberries ( or Raspberries) and place in a blender until they are a fine powder. then measure and add to your sugar and set aside.
  5. Obtain your clean and dry mixer bowl, and add your room temperature egg whites and cream of tartar and salt. Blend the egg whites on medium until the mixture becomes frothy then place the mixer on high and blend until it becomes firm, and doubles its size.
  6. Add one tablespoon at a time to this mixture while still blending at a high speed until smooth. (adding the sugar slowly will not allow the whisked egg whites to become soft) Continue whisking until soft peaks form.
  7. Add the vanilla and beat until combined.
  8. Transfer the meringue mixture to a piping bag with a star point.
  9. Pipe the meringue mixture onto the greased wax paper on the baking trays.
  10. Holding the bag upright pipe a tight swirl starting in the middle then outward and around.
  11. Pull the piping bag away on top to create a little spike.
  12. Bake in oven for 45 minutes. 
  13. Do not open the oven door when baking. Once they have finished baking leave the oven door closed and switch of the stove. Allow the meringues to stay in the closed oven for up to an Hour. Before moving from the baking sheet pan. 
  14. After baking decorate the meringues as you please or leave as is and serve on some decorated plate.

Notes

Very important to add sugar slowly to not allow the meringue to deflate while whisking.

Also when baking not to open the oven, this applies once its baked as well and leave in the oven for up to an hour once done.

Find it online: https://www.fillmyrecipebook.com/mini-pink-meringue-kisses/