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–+ servings

Violet Meringue Kisses

Really really take your time adding the sugar - the slower, the better, it should take about 8-10 mins. It is highly unlikely that the meringue can be over whisked - I thought it could. Don't skip the sifting of the icing sugar - any lumps will knock the air out of the meringue. Again, I learnt the hard way that this bit is important. Other flavours that can be used are vanilla extract, peppermint extract, orange extract, cocoa.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 60 -80 depending on how big you pipe them

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 disposable icing bags as they are easier to handle than baking paper bags.
I use the star nozzle and leave quite a peak when I pipe them.
Tried this recipe?Let us know how it was!