Pastel Kisses for Sweet Moments

This delicate meringue cookie recipe creates the most ethereal pastel-colored treats that simply melt in your mouth. These Pastel Kisses have become my signature dessert for baby showers, weddings, and any occasion calling for something sweet yet light.

I first created these for my sister's baby shower where we didn't know the gender. The pastel rainbow of colors was so charming that guests kept asking for the recipe, and now I make them for practically every special occasion in our family.

• Egg whites: At room temperature crucial for achieving proper volume and stability
• Granulated sugar: Regular white sugar works perfectly for dissolving into the meringue
• Vanilla extract: Provides the classic foundation flavor everyone loves
• Coconut extract: Adds a subtle tropical note that makes these unique
• Almond extract: Brings a sophisticated bakery quality to the meringues
• Food gel colors: Gel rather than liquid gives vibrant color without thinning the mixture

Step-by-Step Instructions

Prepare Your Workspace:

Set your oven to 200°F and line your baking sheets with parchment paper. The low temperature is critical for slowly drying the meringues rather than baking them. Make sure your mixing bowl and beaters are completely clean and free from any grease which can prevent proper whipping.

Create the Base Meringue:

Begin whipping the room temperature egg whites on medium speed until soft peaks form. This typically takes 3 to 5 minutes. The whites should look foamy and when you lift the beater, soft peaks will form but quickly melt back into themselves. Patience is key here.

Build the Structure:

While continuing to whip, gradually add sugar one small spoonful at a time. This slow addition ensures the sugar fully dissolves into the egg whites. Once all sugar is incorporated, add your extracts. Continue whipping until stiff, glossy peaks form. When you lift the beater, the peaks should stand straight up without flopping over. The meringue should feel smooth between your fingers, not gritty.

Create Your Color Palette:

Divide your meringue evenly between four bowls. Add a small amount of gel food coloring to each bowl, creating your pastel palette. Start with just a tiny bit of color and add more if needed. Fold the color in gently to maintain the air you've worked so hard to incorporate.

Prepare for Piping:

Transfer each colored meringue to its own piping bag fitted with your chosen tip. A star tip creates a more textured finish while a round tip gives a smooth, classic look. If you don't have piping bags, a zip-top bag with the corner snipped works in a pinch.

Pipe Your Meringues:

Pipe small dollops onto your prepared baking sheets, keeping them about 1 inch apart. Apply even pressure as you pipe, and pull away quickly to create that classic peaked kiss shape. Get creative with your designs, making rosettes, stars, or simple rounds.

Dry Them Out:

Bake in your preheated oven for 1½ to 2 hours. The meringues should feel dry to the touch and lift easily from the parchment. The extended baking time removes moisture without browning.

Cool Completely:

Turn off the oven and let the meringues cool gradually inside for another 1 to 2 hours. This prevents cracking from temperature shock and completes the drying process.

The coconut extract is my secret weapon in this recipe. My grandmother always added a hint of coconut to her meringues, and that subtle tropical note makes people wonder what that mysterious flavor is. Every time I make these, I think of her teaching me to gently fold in colors when I was just tall enough to reach the counter.

Storage Secrets

Proper storage is crucial for maintaining the crisp texture of these delicate treats. Store your meringues in an airtight container at room temperature, never in the refrigerator. The humidity in your fridge will make them sticky and chewy rather than light and crisp. If you live in a particularly humid climate, consider adding a small packet of silica gel (the kind that comes in shoe boxes) to the storage container to absorb excess moisture. Layer the meringues between sheets of parchment paper to prevent them from sticking together.

Flavor Variations

While the classic combination of extracts in this recipe creates a memorable flavor profile, you can easily customize the taste to suit different occasions. For winter holidays, try replacing the coconut extract with peppermint extract and using red and green colors. During summer, a hint of lemon or orange extract creates refreshing citrus meringues that pair beautifully with fresh berries. For chocolate lovers, fold in a tablespoon of sifted cocoa powder to one portion of the meringue for a striking contrast against the pastel colors.

Troubleshooting Common Issues

If your meringues crack or become sticky, humidity is likely the culprit. Try baking on a dry day with low humidity. Weeping or beading on the surface usually means the sugar hasn't fully dissolved during whipping. Make sure to add it very gradually and whip until the mixture feels completely smooth between your fingers. If your meringues brown, your oven temperature is too high. Use an oven thermometer to verify the temperature and adjust accordingly. Remember that ovens vary, so your baking time might need slight adjustment.

Frequently Asked Questions

→ How do I ensure stiff peaks form?

Use room-temperature egg whites and ensure your mixing bowl is completely clean and dry before whipping. Gradually add sugar while whipping to achieve glossy, stiff peaks.

→ Can I use liquid food coloring instead of gel?

Gel food coloring is recommended as it doesn’t add extra moisture, helping the meringues maintain their texture. Liquid coloring could affect the consistency.

→ What piping tips work best?

Star, round, or shell tips are commonly used for meringues. Choose based on the desired shape or decorative style for your treats.

→ How do I store meringues properly?

Store meringues in an airtight container at room temperature in a cool and dry place. Avoid refrigeration as it introduces moisture, which can make them sticky.

→ Can I make these without a stand mixer?

Yes, you can use a hand mixer, but whipping may take slightly longer. A stand mixer is more efficient for achieving the desired consistency.