Meringue kisses area almost, and I said almost as good as a real kiss :)
Ahh, ok maybe not! But they come close.
There are so many variations to making the perfect meringue. Some heat the sugar, add vinegar, add cream of tartar etc. And they're all excellent tips, but if I don't have any of these on hand, I literally whip egg whites and slowly add sugar. So easy.
Enjoy:
3 large, organic egg whites
175g white caster sugar
tsp of vanilla (optional)
METHOD
- Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture. Whisk in the vanilla extract until combined. (Here is where you can also add other flavours, colours etc- just a tiny bit of colour. I find the colour gels work best).
02.Line a baking tray with baking paper, fixing it in place with a tiny blob of meringue in each corner. Using a metal spoon, place 6 dollops of meringue on the baking paper, well spaced apart. Alternatively you can use a piping bag with a star tip and swirl away!
03.Bake for 1¼ hours for mallowy centres, or 1½ hours if you prefer crisper meringues. Peel off the baking paper, then transfer the mallowy meringues to a wire rack to cool, or leave the crisp ones in the turned-off oven for at least 4 hours to cool slowly, then transfer to a wire rack.