Baking Basics: Meringue Kisses

Oct 22, 2018

Baking Basics:

From time to time we will be sharing some of our baking basics.
Our Baking Basic for October is: Meringue Kisses

These miniature meringues are perfect for beginners, they can be piped into the standard meringue kiss shape or into intricately piped designs & shapes. Use them to decorate your cakes, cupcakes, ice cream & much more, they are also delicious to eat on their own too.

This recipe was created after trying several very different recipes for meringue kisses, whilst trying to find the perfect one for our new Eat Me Edible Meringue Transfer Sheet’s. Finally after lots of failed, or almost there, recipes I came up with my own one. I just love these you can choose to either have them squishy & gooey in the middle or crisp.
They are the tastiest & best Meringue Kisses I have made so far & work perfectly with our Eat Me Edible Meringue Transfer Sheet’s, so I thought I would share my recipe with you. Hope you love this recipe as much as I do.

Tips & Tricks:

ღ This Recipe can easily be halved, so you have enough mix for one of our Eat Me Edible Meringue Transfer Sheet’s/Tray. For the Egg whites 2 egg whites is approx 63ml.

ღ Please keep in mind that every oven can be different. If you have never made meringues before we recommend to do a test batch first & pipe them on baking paper rather then our Eat Me Edible Meringue Transfer Sheet’s.

ღ Do not let even the slightest bit of egg yolk into your egg whites, even a drop can mess up your mixture. Separate the egg in a separate bowl before adding it to your mixing bowl.

ღ Use liquid Egg Whites if you have a lot of meringues to make & don’t want a whole load of yolks left over (I used Two Chicks Liquid Egg Whites). Personally I prefer to use this most of the time as it also saves time separating eggs too.

ღ Replace the Vanilla Extract with other flavours. If you use a powder flavouring, whisk this in after the last tablespoon of caster sugar (whisk it in for 1-2mins).

ღ If you are in Sweden (or any other country that may sell this) I highly recommend using the Dr Oetker ‘Vaniljsocker’ (basically vanilla sugar) for the flavouring, it is my favourite! Always get it when I visit Sweden. With this sieve it into the caster sugar & stir, then add the caster sugar vanilla mix as mentioned. (I actually use a very fine miniature sieve so some of the sugar crystals do not go through as I want the vanilla flavouring mainly). With this you will get those vanilla ‘black flecks’ in your meringues & it won’t be such a bright white colour, but it is so delicious & they still look great I’m sure you won’t mind!

ღ Use a tall glass (preferably pint size) as a holder to help you fill your piping bag(s) with the finished meringue mix prior to piping.
Place the nozzle in the bag (if it’s a disposable one cut off the tip of the piping bag after you have placed the nozzle in the bag as a measure, so you do not cut too big of a hole in error). Put the piping bag (with nozzle attached) into the glass & pull the edges of the piping bag over the sides of the glass, so your piping bag is just hanging there. Now you are ready to put your meringue mixture in quickly & cleanly when it is mixed!

ღ Still grains of sugar in your mix? Just keep whisking!

ღ Not sure how to fold in icing sugar? Easiest way is to get your spatula, put it in your bowl at the edge & scrape around the side of the bowl then once you reach a full circle bring your spatula down to the centre of the bowl. Repeat this until all the icing sugar has been mixed in (no icing sugar on the edges of the bowl or lumps in the mixture).

ღ Whisk on Low to Medium settings, do not whisk on a high speed setting, otherwise this will create lots of larger air bubbles, which can cause the meringues to rise, spread & crack unevenly. Yes it will take longer to whisk on the lower speeds, but it is well worth it. Just keep whisking!

ღ Do not put baking paper under your Eat Me Edible Meringue Transfer Sheet’s, these sheets need to go directly onto your cold baking tray (printed/rough side up).

ღ Pipe 3.5cm diameter meringue kisses on to our 48 x Mini (2.5cm) sized designs on our Eat Me Edible Meringue Transfer Sheet’s.

ღ Pipe 4.5cm diameter meringue kisses on to our 24 x Small (3.5cm) sized designs on our Eat Me Edible Meringue Transfer Sheet’s.

ღ For our Chintz sheets you can pipe any size or shape that you would like. Why not try a ‘Sultan Ne Ring’ piping nozzle, so you can then thread some ribbon through them & hang them up, they make perfect Christmas Tree Decorations!

ღ To avoid the images bleeding (going blurry) on the meringues, pipe the first tray then place this into the oven, set the timer to 1 hour, then go & pipe your other tray of meringue kisses, then pop those in the oven too (check the time when you put the 2nd sheet you want both trays in the oven for at least an hour).
If you are very quick at piping (say 2-3 mins piping 1 tray) then you should be fine to put them both in at the same time. Basically you do not want the piped mixture standing waiting for too long on the sheets before it goes into the oven.
Even though it takes me less than 2 mins to pipe a tray full, I personally always like to pipe 1 tray place that into the oven then pipe the next, just helps to avoid any risk of the image bleeding (Means you can take your time piping more elaborate meringue shapes too).

ღ For soft & slightly gooey in the middle meringues (my favourites) you want to bake them for 1 hour (1hr 15 for small 4.5cm meringues, unless they come away cleanly at 1 hour too). Once they come clean away from the Eat Me Edible Meringue Transfer Sheet, take them out of the oven.

ღ For crisp meringues bake them for at least 1 hour & 30 minutes. (check them at 1 hour 15mins to make sure they are not over cooking and starting to go a golden colour). Then turn the oven off & leave them in there with the oven door slightly open for 1-2 hours (or over night if you can), this will help to dry them out & make them even crisper.

What is your favourite flavour for Meringue Kisses?

Meringue Kisses 

AuthorTijaCategoryBaking Basics

These Vanilla Meringue Kisses are a perfect for adding to your cakes, cupcakes, ice creams & much more or you could pack them up in little bags as gifts for your friends & family or of course eat them yourself, they are delicious after all!

Enough to fill 2 sheets of our (A4) Eat Me Edible Meringue Transfers.

Yields1 Serving
Prep Time45 minsCook Time1 hr 30 minsTotal Time2 hrs 15 mins

Ingredients
 125 ml Egg Whites (approx 4 egg whites)
 110 g Caster Sugar
 120 g Icing Sugar
 1 tsp Vanilla Extract
 2 Eat Me Edible Meringue Transfer Sheets
Equipment
 Electric Hand Mixer or Stand Mixer (using whisk attachments)
 2 Small Bowls (for the sugars)
 1 Large Bowl (or Stand Mixer's bowl)
 2 Baking Trays (big enough to fit 2 x A4 Eat Me Edible Transfer Sheets)
 1 Tablespoon
 1 Sieve
 1 Spatula
 Timer (most mobiles should have a timer app for free)
 1 Large Piping bag (or 2 medium ones)
 Piping Nozzles approx 1cm hole
 Clips, ties or rubber bands to seal the piping bags
 

Method
1

Preheat oven to 80c

2

Line 2 baking trays with our Eat Me Edible Transfer Sheets, printed side up (use trays big enough to lay these as flat as possible), or use baking paper if you want to do a test batch or are not using our Eat Me Edible Transfer sheets.

3

Get your piping bag(s) & nozzle(s) ready for the mixture later.

4

Sift your caster sugar into 1 bowl & sift your icing sugar into another bowl (keep your sieve with your icing sugar bowl as you will need it again later).

5

Place your egg whites into your large bowl (or stand mixer's bowl). Whisk these on medium or medium-high speed until the egg whites are fluffy, airy & hold stiff peaks when the whisk is lifted out.
* If when you tilt the bowl on it's side slightly the egg white mix slides quickly, keep whisking for another few minutes until the egg whites do not slide when the bowl is tilted (a little/slow slide is okay)

6

Get your bowl of sifted Caster Sugar, your tablespoon, timer & spatula ready next to your stand or hand mixer. Set your timer to 2 Minutes (don't click go yet!)

7

Get 1 tablespoon of caster sugar ready & whilst whisking on a low to medium setting turn your 2 minute timer on.
Add the 1 tablespoon of caster sugar in to your egg white mix slowly, whilst still whisking (do not tip the whole spoonful in at once, let it fall in like a water fall).
Keep whisking for 2 minutes. Once the 2 minutes are up you can turn your mixer off for a bit. Get a little bit of the mixture between your figures and make sure it is smooth, there should be no grains of sugar. If the mixture is nice a smooth you can carry on.

If the mixture still has grains of sugar in, whisk the mixture for another 30secs - 1min, then check again to see if it is smooth yet, it should be lovely & smooth by this stage if it isn't carry on whisking every 30 secs then testing until it is.

*TIP!: If you are using a Hand Mixer (personally I prefer it) turn your bowl around whilst you whisk & take your whisk right to the edge of the bowl so you whisk up every bit of the mixture.

8

Set your timer to 2 minutes, get another 1 tablespoon of caster sugar ready, start whisking again (low to medium speed) & turn your timer on.
Again add the tablespoon in slowly as you whisk. Once it is in keep whisking until your timer goes off.
Turn your mixer off, check the mixture again (should be nice & smooth no grains of sugar, if there are grains keep whisking in 30 secs intervals)

9

Repeat these steps for adding the caster sugar until it has all been mixed in (should be about 8 tablespoons of caster sugar).
For the 3rd-6th spoon fulls you may find 1min 30secs is enough time for the sugar to completely dissolve. For the last 2 spoon fulls (especially the very last one) it is best to whisk for the full 2 minutes.

Before you start the last tablespoon, scrape down the sides of the bowl with your spatula & fold what you have collected from doing this into the mixture carefully (one fold should do it).
Do this fold again once you have finished adding the last tablespoon too (check again that there are no grains of sugar).

*TIP! Between adding each tablespoon you may want to scrape down the sides of the bowl with your spatula, you don't want any sugar grains left on the side of your bowl as this may spoil your mixture when baked.
Personally I like to do 1 scrape down of mixture & fold it in to the mixture very softly, after I have added every 2-3 tablespoons.

10

Once you have finished adding your caster sugar, & have scraped down the sides, get your icing sugar & sieve at the ready.
Sift 1/3 of the icing sugar onto your mixture (try to keep most of it in the middle of the bowl) & add your vanilla extract.
Get your spatula & fold the icing sugar & vanilla extract into the mixture until it is completely mixed in & is back to being smooth (no lumps of icing sugar at all).
I usually fold the icing sugar in at least 10 times.

11

Sift 1/2 of the remainder of the icing sugar into the mixture & fold it in until it is completely mixed in & is smooth.
Repeat with the last of the icing sugar.
(making sure to scrape down the sides of the bowl too)

12

Get your piping bag (or piping bag supported in the glass) & spoon the meringue mixture into the piping bag(s). After the first spoonful push the mixture in the piping bag down slightly so it reaches the piping nozzle.
Once your piping bag is full twist the top together & place your clip, tie or rubber band around it (best to do this so no mixture comes out of the top once piping).

13

Get your 2 baking trays with our Eat Me Edible Meringue Transfer sheets on & start piping!
If you want to do a test pipe, first pipe in the area that does not have the design on (not the clear plastic bit at the bottom), or at the edge if you are piping on one of our chintz sheets.

You should have enough mixture to pipe some small/extra kisses around the edge on our small & mini Eat Me Edible Meringue Transfer Sheets where there is no image (for chintz sheets we still recommend to have an extra one piped, even if it is tiny). These will be your test meringues to see when they are ready to be taken out of the oven.

14

Put your piped meringues on the baking trays into the pre-heated oven & set your timer to 1 hour.

TIP! To avoid the images bleeding (going blurry) on the meringues, pipe the first tray then place this into the oven, set the timer to 1 hour, then go & pipe your other tray of meringue kisses, then pop those in the oven too (check the time when you put the 2nd sheet you want both trays in the oven for at least an hour).

15

After 1 hour check your meringues, take one of your TEST meringue kisses off of the sheet, it should come away cleanly from our Eat Me Edible Meringue Transfer Sheets (or baking paper if you are doing a test batch). If it doesn't then leave them in the oven for another 20 minutes, check again and if they still don't come away cleanly put them in for another 10 minutes. Keep doing this until they come away cleanly.

PLEASE NOTE! The small 4.5cm meringue kisses will need slightly longer (give them an extra 10-15mins on top of these time frames). For bigger meringues again start with 1hr & 20 minutes at least before you check them.
For 5.5cm & 6.5cm Meringues (or bigger) start with at least 1hr & 30minutes at least before you check them. You may find they take 2 to 2.5 hours to bake, if not longer.

Whatever you do, DO NOT TURN THE OVEN UP! It is best to just bake them for longer, they will bake don't worry!

16

If you have a wire rack for cooling place that out, if you don't you can just use a plate (let the meringues cool for about 5mins on the trays if you do use a plate though).

Take your meringue kisses off your Eat Me Edible Meringue Transfer sheets!
Best way to do this (especially if they are still warm) is to take them off at a slight angle slowly, tilt them slowly rather than straight up & fast.

You will find your meringue kisses may have a slight flaky edging of the transfer sheets, don't worry this can be brushed off very easily with your fingers or a soft brush. Just run your finger, or brush, around the edge of the meringue kisses to remove the flakes if needed (you don't need to push at all just a soft touch will do)

17

You are all done!

Ingredients

Ingredients
 125 ml Egg Whites (approx 4 egg whites)
 110 g Caster Sugar
 120 g Icing Sugar
 1 tsp Vanilla Extract
 2 Eat Me Edible Meringue Transfer Sheets
Equipment
 Electric Hand Mixer or Stand Mixer (using whisk attachments)
 2 Small Bowls (for the sugars)
 1 Large Bowl (or Stand Mixer's bowl)
 2 Baking Trays (big enough to fit 2 x A4 Eat Me Edible Transfer Sheets)
 1 Tablespoon
 1 Sieve
 1 Spatula
 Timer (most mobiles should have a timer app for free)
 1 Large Piping bag (or 2 medium ones)
 Piping Nozzles approx 1cm hole
 Clips, ties or rubber bands to seal the piping bags

Directions

Method
1

Preheat oven to 80c

2

Line 2 baking trays with our Eat Me Edible Transfer Sheets, printed side up (use trays big enough to lay these as flat as possible), or use baking paper if you want to do a test batch or are not using our Eat Me Edible Transfer sheets.

3

Get your piping bag(s) & nozzle(s) ready for the mixture later.

4

Sift your caster sugar into 1 bowl & sift your icing sugar into another bowl (keep your sieve with your icing sugar bowl as you will need it again later).

5

Place your egg whites into your large bowl (or stand mixer's bowl). Whisk these on medium or medium-high speed until the egg whites are fluffy, airy & hold stiff peaks when the whisk is lifted out.
* If when you tilt the bowl on it's side slightly the egg white mix slides quickly, keep whisking for another few minutes until the egg whites do not slide when the bowl is tilted (a little/slow slide is okay)

6

Get your bowl of sifted Caster Sugar, your tablespoon, timer & spatula ready next to your stand or hand mixer. Set your timer to 2 Minutes (don't click go yet!)

7

Get 1 tablespoon of caster sugar ready & whilst whisking on a low to medium setting turn your 2 minute timer on.
Add the 1 tablespoon of caster sugar in to your egg white mix slowly, whilst still whisking (do not tip the whole spoonful in at once, let it fall in like a water fall).
Keep whisking for 2 minutes. Once the 2 minutes are up you can turn your mixer off for a bit. Get a little bit of the mixture between your figures and make sure it is smooth, there should be no grains of sugar. If the mixture is nice a smooth you can carry on.

If the mixture still has grains of sugar in, whisk the mixture for another 30secs - 1min, then check again to see if it is smooth yet, it should be lovely & smooth by this stage if it isn't carry on whisking every 30 secs then testing until it is.

*TIP!: If you are using a Hand Mixer (personally I prefer it) turn your bowl around whilst you whisk & take your whisk right to the edge of the bowl so you whisk up every bit of the mixture.

8

Set your timer to 2 minutes, get another 1 tablespoon of caster sugar ready, start whisking again (low to medium speed) & turn your timer on.
Again add the tablespoon in slowly as you whisk. Once it is in keep whisking until your timer goes off.
Turn your mixer off, check the mixture again (should be nice & smooth no grains of sugar, if there are grains keep whisking in 30 secs intervals)

9

Repeat these steps for adding the caster sugar until it has all been mixed in (should be about 8 tablespoons of caster sugar).
For the 3rd-6th spoon fulls you may find 1min 30secs is enough time for the sugar to completely dissolve. For the last 2 spoon fulls (especially the very last one) it is best to whisk for the full 2 minutes.

Before you start the last tablespoon, scrape down the sides of the bowl with your spatula & fold what you have collected from doing this into the mixture carefully (one fold should do it).
Do this fold again once you have finished adding the last tablespoon too (check again that there are no grains of sugar).

*TIP! Between adding each tablespoon you may want to scrape down the sides of the bowl with your spatula, you don't want any sugar grains left on the side of your bowl as this may spoil your mixture when baked.
Personally I like to do 1 scrape down of mixture & fold it in to the mixture very softly, after I have added every 2-3 tablespoons.

10

Once you have finished adding your caster sugar, & have scraped down the sides, get your icing sugar & sieve at the ready.
Sift 1/3 of the icing sugar onto your mixture (try to keep most of it in the middle of the bowl) & add your vanilla extract.
Get your spatula & fold the icing sugar & vanilla extract into the mixture until it is completely mixed in & is back to being smooth (no lumps of icing sugar at all).
I usually fold the icing sugar in at least 10 times.

11

Sift 1/2 of the remainder of the icing sugar into the mixture & fold it in until it is completely mixed in & is smooth.
Repeat with the last of the icing sugar.
(making sure to scrape down the sides of the bowl too)

12

Get your piping bag (or piping bag supported in the glass) & spoon the meringue mixture into the piping bag(s). After the first spoonful push the mixture in the piping bag down slightly so it reaches the piping nozzle.
Once your piping bag is full twist the top together & place your clip, tie or rubber band around it (best to do this so no mixture comes out of the top once piping).

13

Get your 2 baking trays with our Eat Me Edible Meringue Transfer sheets on & start piping!
If you want to do a test pipe, first pipe in the area that does not have the design on (not the clear plastic bit at the bottom), or at the edge if you are piping on one of our chintz sheets.

You should have enough mixture to pipe some small/extra kisses around the edge on our small & mini Eat Me Edible Meringue Transfer Sheets where there is no image (for chintz sheets we still recommend to have an extra one piped, even if it is tiny). These will be your test meringues to see when they are ready to be taken out of the oven.

14

Put your piped meringues on the baking trays into the pre-heated oven & set your timer to 1 hour.

TIP! To avoid the images bleeding (going blurry) on the meringues, pipe the first tray then place this into the oven, set the timer to 1 hour, then go & pipe your other tray of meringue kisses, then pop those in the oven too (check the time when you put the 2nd sheet you want both trays in the oven for at least an hour).

15

After 1 hour check your meringues, take one of your TEST meringue kisses off of the sheet, it should come away cleanly from our Eat Me Edible Meringue Transfer Sheets (or baking paper if you are doing a test batch). If it doesn't then leave them in the oven for another 20 minutes, check again and if they still don't come away cleanly put them in for another 10 minutes. Keep doing this until they come away cleanly.

PLEASE NOTE! The small 4.5cm meringue kisses will need slightly longer (give them an extra 10-15mins on top of these time frames). For bigger meringues again start with 1hr & 20 minutes at least before you check them.
For 5.5cm & 6.5cm Meringues (or bigger) start with at least 1hr & 30minutes at least before you check them. You may find they take 2 to 2.5 hours to bake, if not longer.

Whatever you do, DO NOT TURN THE OVEN UP! It is best to just bake them for longer, they will bake don't worry!

16

If you have a wire rack for cooling place that out, if you don't you can just use a plate (let the meringues cool for about 5mins on the trays if you do use a plate though).

Take your meringue kisses off your Eat Me Edible Meringue Transfer sheets!
Best way to do this (especially if they are still warm) is to take them off at a slight angle slowly, tilt them slowly rather than straight up & fast.

You will find your meringue kisses may have a slight flaky edging of the transfer sheets, don't worry this can be brushed off very easily with your fingers or a soft brush. Just run your finger, or brush, around the edge of the meringue kisses to remove the flakes if needed (you don't need to push at all just a soft touch will do)

17

You are all done!

Meringue Kisses

Show us your Meringue Kisses!

We would love to see your Meringue Kisses you make with this recipe & any other recipes you use on our Eat Me Edible Transfer Sheets!
Tag us in your Photos on Facebook, Instagram, Pinterest & Twitter with:
@Wicksteads (@WicksteadsUK for Twitter) & use the hashtags #Wicksteads #WicksteadsMeringues 

Check out our Customer’s Photo Gallery for some idea’s of how to use our Wickstead’s Eat Me Edibles on your own meringues & creations!

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