Description
Delight in the festive charm of these Christmas Meringue Kisses—light, airy, and perfectly sweet little treats colored with optional red and green hues to brighten your holiday table. Made from simple ingredients, these meringues are whipped to glossy perfection and baked low and slow to achieve a crisp exterior and melt-in-your-mouth texture.
Ingredients
Scale
Meringue Mixture
- 4 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract or ¼ teaspoon peppermint extract
- Red and green gel food coloring (optional)
Instructions
- Preheat the Oven: Set your oven to 200°F (93°C) and line two baking sheets with parchment paper to prevent sticking; avoid using foil which can cause the meringues to adhere.
- Whip the Egg Whites: Using a clean, grease-free stand mixer bowl fitted with a whisk attachment, beat the egg whites on medium speed until they become foamy, approximately 1 minute.
- Add Cream of Tartar: Incorporate the cream of tartar and continue mixing until soft peaks form, indicated by the mixture holding shape when the whisk is lifted.
- Incorporate the Sugar: With the mixer running, add granulated sugar one tablespoon at a time, ensuring each addition dissolves fully before adding the next, achieving a smooth and glossy meringue.
- Whip to Stiff Peaks: Increase the mixer speed to high and beat for 6 to 8 minutes until stiff, shiny peaks form. The meringue should hold a firm peak and feel smooth between your fingers; if gritty, continue beating.
- Flavor the Meringue: Add vanilla or peppermint extract and beat briefly until just incorporated, avoiding over-whipping.
- Color the Meringue: If using colors, divide the meringue into separate bowls and fold in gel food coloring gently. For striped kisses, paint stripes of gel inside the piping bag before filling it with white meringue.
- Pipe the Meringue: Fit a piping bag with a star tip and pipe 1 to 1.5 inch wide kisses onto the prepared sheets, spacing them close as they won’t spread during baking.
- Bake the Meringues: Bake for 90 minutes without opening the oven door, ensuring they remain pale and dry to the touch.
- Cool in the Oven: Turn off the oven and crack the door slightly; leave the meringues inside for 1 hour for gentle cooling that prevents cracking and sets texture.
- Remove and Store: Once cooled, gently lift the meringues off the parchment paper and store them in an airtight container at room temperature for up to 2 weeks.
Notes
- Ensure all tools and bowls are completely clean and free from grease or oil to help egg whites whip properly; wiping with vinegar and drying can assist.
- Use gel food coloring instead of liquid to maintain the ideal meringue texture.
- Do not open the oven door during baking to prevent deflation or cracking.
- Keep egg whites at room temperature before whipping for optimal volume.
Nutrition
- Serving Size: 1 meringue kiss (approx. 5g)
- Calories: 15
- Sugar: 3.9g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0.2g
- Cholesterol: 0mg
