Happy Easter! I hope that by now you have stuffed your face with lots and lots of chocolate… surprisingly, I have yet to break open an egg!!
When deciding what I might like to bake for Easter, I wanted to find something that was a little bit different (and a little bit lighter!) than my usual chocolate heavy cakes and biscuits.
I had made meringues before but never these cute little meringue ‘kisses’ that I came across on Dr. Oetker. The mix is so easy and only takes a couple of minutes to put together. The baking part however is agonisingly long!
Although the recipe stated 1 hour in the oven, I found that these only needed about 40 minutes. By taking them out a little sooner, they stayed marshmallowy and lovely in the middle! If you prefer your meringues a little crunchier, leave them in for the whole hour.
This recipe makes approximately 30 meringues… but depending on the size that you make these, it could be more or less!
- 2/3 egg whites (2 if large, 3 if medium or small)
- 150g/5oz Caster sugar
- gel colouring in whatever shade(s) you like!
- 1tsp vanilla extract
- 100g white chocolate
- Dr. Oetker shimmer spray
- Dr. Oetker popping candy
- An electric handheld or free-standing mixer with whisk attachment
- A large bowl (rub this with a little vinegar to ensure it is grease-free)
- A tablespoon
- A spatula
- A cocktail stick or teaspoon (to add the gel colouring)
- A plastic piping bag (nozzle not necessary, but you can use a large round nozzle if you like)
- Baking tray
- Greaseproof parchment paper
- Heat the oven to 100c/210F/Gas mark 1/4
- Line a baking tray with greaseproof paper (you can use a little meringue to make sure the paper sticks a little later!)
- Whisk the egg whites for approximately 4/5 minutes until they reach stiff peaks. Tip: You’ll know these are ready when you can lift the bowl over your head and it doesn’t start to slip out of the bowl… I wouldn’t recommend trying this if you’re any way unsure or you could have an eggy mess on your head 🙂
- Add in half of the sugar, very slowly, whisking all the time. The mix should become stiff, glossy and feel like melted marshmallow when you touch it.
- Fold in the rest of the sugar, very carefully ensuring that you keep all of the air in the mix. You can use your spatula to do this very lightly. Add the vanilla extract.
- Finally, fold in a blob of your gel/paste colouring of your choice. I used ‘Dusky Pink’ by SugarFlair Colours. If you want to use several colours, split your meringue mix into separate bowls (carefully) and colour each bowl individually.
- When you are happy with the colour of your meringue, spoon it into a piping bag and if you’re not using a nozzle, snip off the end of your piping bag. Tip: If you think you have enough in your piping bag… you probably do. Don’t try to fit your entire mix in if it looks like it won’t fit. You can just use a second (and third if you need)! Believe me… it is not a fun mess to clean up if the meringue explodes everywhere…
- At this point you can use some excess meringue to create little blobs on your baking tray! Use these to cement your greaseproof paper in place.
- Point the end of the piping bag vertically, and place some light pressure on the end of the bag to gently push out the meringue in a blob. To finish, pull up with the piping bag to create a nice pointy top. It takes a little bit of practice but you will get it, I promise!
- Place these in the oven, careful not to knock the tops, for anywhere between 40 minutes and 1 hour, depending on how marshmallowy you would like these to be! They should be able to come cleanly away from the greaseproof paper when they are cooked.
- Leave to cool and finish by dipping them into white chocolate and some sprinkles or if you have it, popping candy! I also sprayed these with a gold shimmer spray, to make them look extra pretty. 🙂
I hope that you enjoy making these, if you do I’d love to see your pictures!
You can share them with me on Instagram @here_goes_muffin. Happy Baking!