First Crush Meringue Kisses

by Taryn Camp Jan 28, 2020

By Jaina Patel of Cocoa and Silk 

I’ve never really been the type to celebrate Valentine’s, but there’s just something about the colors of this holiday that makes me want to bake ALL the seasonal things!!! The iconic pinks and reds always get me excited, but this year’s Sprinkle Pop collection has upped the ante by miles with pops of gold and coral, and gorgeous non-traditional Valentine’s colors like teal and blue.

 

To celebrate this beautiful holiday, I wanted to show a super fun way to bake little meringues kisses for your loved one, which can easily be eaten on their own as a snack, enjoyed crushed up within an Eton Mess dessert, or take their own pride and place as part of a gorgeous dessert platter! What I love about these most is the ability to entirely personalize the colors and design to your liking, and of course I just had to use the stunning First Crush jimmies as inspiration.

 

You can pipe the kisses with the gorgeous natural meringue color or stripe your piping bag to bring some pizazz – and the best part about them is that you can add as many sprinkles as you like, since they bake at such a low temperature that the sprinkles are kept entirely and gorgeously intact! I adore these First Crush (and all the Sprinkle Pop) jimmies, not only for their stunning vibrant colors, but mostly for their no-fuss beautiful nature which immediately brings a sense of fun and luxury to any bake.

 

 

I hope you all try these, they’re such a fun way to start making meringues and can be personalized easily to any color scheme or design! The video below shows a little insight into the decorating process, enjoy! X

 

 

Recipe

 

Yield: Makes 40-50 kisses

Prep Time: 30 mins

Cooking Time: 45 mins

Cooling Time: 30 mins

 

Ingredients

 

  1. 100g egg whites
  2. 200g granulated sugar
  3. 1.5 tsp freeze-dried strawberry powder
  4. Gel colors (Teal, Pink, Red)
  5. 1cm brush
  6. 4oz bottle of First Crush sprinkle mix

 

Method

 

  1. Preheat the oven to 200˚F (90˚C)
  2. Add the egg whites into a bowl of a stand mixer, and start to mix on low until bubbles form
  3. Slowly increase the speed and mix until the egg whites form soft peaks. Be careful not to increase the speed too quickly else the meringue may collapse – it may take anywhere from 5 to 10 mins to reach soft peaks
  4. In the meantime, sieve the freeze-dried strawberry powder directly into the bowl of sugar to remove any seeds that may be in there, and mix together
  5. Once it reaches soft peaks, add a spoonful of the sugar mix at a time allowing the mixture to form peaks again between each addition
  6. Add all the sugar and keep whisking on high speed until it forms stiff peaks. You will know if the meringue is ready if you can tip the bowl upside down and it doesn’t move! It takes around 5 to 8 mins after adding all the sugar for the mixture to be fully ready!
  7. Fit a piping bag with the Wilton 2A tip, and then turn inside out before placing onto a tall bottle. This will allow the piping bag to remain upright as you paint the stripes
  8. Using teal, pink and red gel colors and a 1cm wide brush, paint stripes onto the inside of the piping bag, evenly spaced leaving some gaps for the natural meringue color to show through. Start with 1 color at the tip of the bag and paint a stripe directly down. Repeat with the other 2 colors around the other sides of the bag.
  9. Using the piping tip to hold onto, turn the piping bag the right way and fill with the meringue mix
  10. Pipe a tiny amount of the meringue onto the corners of non-stick tray, and then attach a piece of baking paper onto the tray. The meringue will keep the paper in place so that it doesn’t move in the oven
  11. To pipe a meringue kiss, hold your piping bag upright around 1cm above the baking paper, and apply pressure to get the base of the kiss then pull up and reduce the pressure to form the iconic peak. Note: The first 10 kisses will likely have none of the gel color as it takes a little while for the color to reach the tip of the bag
  12. Repeat until all the mix as been used up, leaving around 1.5cm between each kiss
  13. Sprinkle the First Crush jimmies on each kiss
  14. Place into the middle shelf of the oven for 45 mins
  15. Turn the oven off with the meringues still inside and leave the door slightly ajar for a further 30 mins
  16. Remove from the oven and gently peel each kiss off, then enjoy!

 

Taryn Camp


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