I’m well known for my love of all things violet. You may remember a few weeks ago I was waiting on a delivery of some much coveted violet syrup.
Well, the syrup arrived and smells divine so I have set out experimenting with recipes. I’m big into making homemade gifts and saw several pics of meringue kisses in lovely gift bags and sellophane. I’ve never even tried to colour meringue before never mind flavouring it but will give anything a go. Fair to say, my first attempt was a complete disaster. Underterred, but a little short on time, I decided to have another go and actually follow the rules of meringue this time – and they worked!!
I only gave the meringue kisses a mild taste of violet as I wasn’t sure how much of the syrup, the beaten egg white could tolerate. I reckon if I did it again, I could get away with slightly more violet syrup.
Violet Meringue Kisses
Ingredients
- 3 egg whites
- 100 g caster sugar
- Pinch of salt
- 1/2 tsp Cream of Tartar
- 1 tsp Violet Syrup
- 100 g Icing Sugar - sifted
- Food Paste Colour
Instructions
- Preheat oven to 80C (I didn't even know it went that low!)
- Whisk the egg whites for around 10 mins on a medium speed building up to a high speed until the whites are at peaks that hold themselves up.
- Add the salt and the caster sugar REALLY SLOWLY - this is what I did wrong the first time. Meringues cannot be rushed.
- You should after 8-10 mins get firm peaks where the mixture is really quite still - This is the bit where people put the bowl over their heads.
- Add the Cream of Tartar, the syrup and any food colour at this point - really slowly mixing again.
- Put the mixture into the piping bags and pipe teeny rosettes onto a baking tray with reusable liner or baking parchment on it. I ended up using 3 baking trays.
- Bake for 2 hours and leave in the oven until it has completely cooled.
- Try to resist eating them and bag them up with decorative ribbon for gifts.
- Can be kept in air-tight tupperware for 3 months.
Notes
I use the star nozzle and leave quite a peak when I pipe them.
Just to prove that disasters happen but perseverance pays off, here’s a pic of the first attempt at meringue kisses – hmmm look delicious?
And here’s what I was hoping to achieve …
Source: Dianne on Pinterest
Hi just found your lovely blog while I was looking for ideas for a football themed cake for my grandson. I saw the one you did with name Neil on while ago now,,, have left message there but you prob won t see it . I was just wondering about size of each of the cakes you made. GS wants gFootball on top of base cake. I am trying to think what sizes will look right tog. I do understand if you are not able to help. Anne
Hi Anne,
Thank you for your message. You were right, I haven’t seen your other message. No problem to help out with cake sizes – I think for something like this, a 10″ and a 6″ works best. Any smaller for your bottom tier and you would be left having to make a teeny football. If you are having tons of people (or REALLY like cake!) you could go with a 12″ base and a 8″ football. Hope it helps, Helen x
Hi thanks for you reply. Had been thinking a 10″ base. How do you do the ball. Is it a tin that comes in two halves? Never done one before. Thanks Anne x
MMmmm I love meringue (I’ve even been to Meiringen in Switzerland where they were invented as a sort of pilgrimage!) Not too keen on violet, but I have got some lovely lemon essence which I’m sure would be lovely.
Mmm lemon sounds lovely – as does a trip to Meiringen!
I love meringues although violet – not so much. I fancy making chocolate ones instead 😉
oooh!! violet… is it similar to lavender taste? I’m useless at making meringues and had to scrape mine off the bottom of the baking tray, they weren’t even 1mm thick, so I think you’ve done a great job! thanks so much for entering the challenge too! Kerry x
Hi Kerry, the violet syrup is just like those little parma violet sweets that you probably had when you were little. I love it! Especially with champagne (well cava!) and lemonade x
I am in Paris and just purchased an enormous violet meringue and tasted it. Aside from tasting like a LUSH product and being relatively inedible in its current state – I am wondering, like lavender with lemon, if there is something that ‘goes’ with it. It is violently purple and violently flavored. Any help would be welcome. Many thanks!
Oh what a shame – too strong a violet taste would be rather perfumy! I quite like the sharpness of a citrus taste rather than a creamy taste with violet. Something like hazelnuts might add that extra something though? Good Luck!