Description
Patriotic Meringue Kisses are light, airy, and colorful treats perfect for celebrating the 4th of July or any festive occasion. These delicate meringue cookies are made by whipping egg whites with sugar until glossy stiff peaks form, then baking at a low temperature to achieve a crisp texture. The vibrant red and blue stripes add a fun, festive touch while keeping the classic sweet vanilla flavor.
Ingredients
Scale
Ingredients
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
- Red and blue gel food coloring
Instructions
- Preheat and Prepare: Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper to prevent the meringues from sticking.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until they become foamy and start to hold soft peaks.
- Add Cream of Tartar: Add 1/4 teaspoon of cream of tartar to the foamy egg whites and continue beating until soft peaks form, which helps stabilize the meringue.
- Incorporate Sugar: Gradually add the granulated sugar one tablespoon at a time while beating on high speed. Continue until stiff, glossy peaks form and the sugar is completely dissolved for a smooth texture.
- Mix in Vanilla: Beat in 1/2 teaspoon of pure vanilla extract for flavor.
- Color the Piping Bag: Using a small paintbrush, paint stripes of red and blue gel food coloring inside a piping bag fitted with a star or round tip.
- Pipe Meringue Kisses: Spoon the meringue mixture into the prepared piping bag and pipe 1-inch kisses onto the lined baking sheets, spacing them about 1 inch apart for even baking.
- Bake: Bake the kisses in the preheated oven for 1 hour at 200°F, allowing them to dry and set without browning.
- Dry in Oven: Turn off the oven and leave the meringues inside for another hour to dry completely, ensuring a crisp texture.
- Cool and Store: Once cooled, remove the meringues and store them in an airtight container to keep them fresh and crisp.
Notes
- Humidity can affect the texture of meringues; try to bake them on a dry day for best results.
- Using powdered food coloring can provide more intense colors without altering the meringue’s texture.
- Make sure the mixing bowl and beaters are completely clean and dry for optimal egg white volume.
- Do not open the oven door during baking to prevent cracks in the meringues.
