Pastel Kisses Mini Meringues (Print Version)
# Ingredients:
01 -
4 egg whites, room temperature
02 -
1 cup granulated sugar
03 -
1/2 teaspoon vanilla extract
04 -
1/4 teaspoon coconut extract
05 -
1/4 teaspoon almond extract
06 -
Blue food gel
07 -
Green food gel
08 -
Yellow food gel
09 -
Pink food gel
# Instructions:
01 -
Preheat oven to 200°F and line 2 to 3 baking trays with parchment paper. Set aside.
02 -
In the bowl of a stand mixer or in a large bowl with a hand mixer, whip egg whites until soft peaks form, about 3 to 5 minutes.
03 -
While still whipping the egg whites, gradually add sugar, one small spoonful at a time. After all sugar is incorporated, add vanilla, coconut, and almond extracts. Continue to whip until stiff, glossy peaks form.
04 -
Divide the meringue into 4 bowls and tint each portion with one food gel color (blue, green, yellow, pink). Add additional food coloring as needed to achieve the desired shade.
05 -
Transfer each tinted meringue into separate piping bags fitted with a star, round, or shell tip. Pipe small designs onto prepared pans, spacing them 1 inch apart.
06 -
Bake for 1 1/2 to 2 hours until meringues are dry to the touch and can be easily removed from the parchment paper without sticking.
07 -
Turn off the oven and leave the meringues inside for an additional 1 to 2 hours to cool completely.
08 -
Transfer cooled meringues to a container and store at room temperature in a cool, dry place for up to 1 week. Avoid refrigerating as moisture will alter their texture.
# Notes:
01 -
Ensure egg whites are at room temperature to achieve the best volume while whipping.
02 -
Use gel food coloring to avoid altering the consistency of the meringue.