How cute are these little Rainbow Meringue Kisses?! I am in love with just how sweet they are. These mini rainbow meringues are soft and chewy and can be customised in so many different ways.
Meringues are made from egg whites and caster sugar and when baked at a low temperature they get a crunchy outer shell and a soft, chewy inside.
Rainbow Meringue Kisses
To make meringue you need to make sure that your bowl and whisk are super clean. Because any fat or liquid in the bowl or on the whisk can ruin your egg whites.
The best way to do this is before you start baking wipe down your bowl and whisk with a little lemon juice just to be sure.
Separate your egg whites. There are a few different ways you could do this. I prefer to do it in a completely separate bowl. That way if I do have an accident and the yolk bursts and spills into the egg whites I don’t need to completely start again. Once I have separated my egg whites I pour them into my mixing bowl and start whisking at a slow speed.
While the eggs are whisking measure out the caster sugar and leave it to one side.
Keep an eye on your egg whites and once they become white and frothy, gradually add in your caster sugar.
It is super important to add it in one spoonful at a time. If you add it all in at the one time then you will knock all the air out of the egg whites and ruin your meringue. I try and add around a tablespoonful of caster sugar per minute. This way the caster sugar has enough time to be incorporated.
Once you have added all the sugar turn the speed of the mixer up to medium and whisk until the meringue is glossy and thick and forms stiff peaks.
The way I know my meringue is ready is because it will begin to ball up inside the whisk. Another way to tell if your meringue is ready is that you can hold the bowl upside down over your head. If the meringue doesn’t fall out, then it is ready.
Once the meringue is ready pop the bowl to one side and colour your piping bag.
Colouring your Piping Bag
I would recommend using an oil based or gel food colouring. Supermarket ones tend not to be particularly vibrant and you need to use a lot of them to get a good colour. Also they can have a weird aftertaste.
To do this, pop a large round piping tip into your piping bag, and now put a little of the red food colouring onto a food brush and brush it up the side of your piping bag in a straight line. Leave a little gap and do the same for the rest of the colours going around the side of your piping bag.
Add the meringue to your piping bag and pipe onto your flat baking trays.
A little tip, if you leave a little amount of meringue in the bowl before you start piping you can use this to stick down the corners of your baking parchment. This way when you pipe your meringue kisses, and you lift the piping bag up and away the baking parchment won’t come with it.
Pipe as many meringues kisses as you can using up all the meringue. The amount you will get will completely depend on the size of meringue’s you pipe.
For meringues, we need to bake them low and slow. 50 minutes might seem like such a long time for such little meringue kisses but the longer we bake them at a lower temperature the softer and chewier the centres will be.
Once the meringues have baked turn the oven off and leave it too cool with the meringues still inside. If you bring the meringues out of the oven as soon as they have finished baking them the change in temperature will cause them to crack.
Once the meringues have fully cooled you can either eat them as they are! They are delicious as part of Eton Mess, or you can decorate them.
I decided to decorate half and leave half as they are. To decorate these, I melted some milk chocolate in the microwave on 20 second bursts stirring in between until it was lovely and smooth. In a separate bowl I added some sprinkles. I used these ones from Sweetapolita.
I then dipped the meringues into the milk chocolate and dripped them into the bowl of sprinkles. Pop them onto a flat baking tray lined with baking parchment until the chocolate has set.
Another decoration and serving idea is to whip up some double cream to form stiff peaks. Pop it into a piping bag and pipe onto the bottom of the meringue kiss. Then sandwich two together.
The decoration alternatives to these are endless. Including the different colours you could use in the piping bag. Why not try Candy Red stripes.
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Rainbow Meringue Kisses
For the Meringues
- 3 Egg Whites
- 75 g Caster Sugar
- Rainbow Food Colouring
For the Decoration (optional)
- 200 g Milk Chocolate
To Make the Meringue
- Preheat your oven to 110C (130C fan) and line baking trays with parchment paper.
- Clean down your mixing bowl and whisk.
- Separate your egg whites and yolks and add the egg whites to your mixing bowl.
- Whisk on a slow speed.
- While the egg whites are whisking, add the caster sugar to a separate bowl.
- Once the egg whites are white and frothy add the caster sugar one spoonful at a time. Giving around a minute in between each addition to allow the sugar to be fully incorporated.
- Once you have added all the sugar turn the whisk up to a medium speed and whisk until the egg whites are white and glossy.
- You will know they are ready because they will form stiff peaks and the meringue should ball up inside the whisk.
Colouring the Piping Bag
- Once your meringue is ready leave it to one side. Place a large round nozzle into your piping bag.
- Add a little food colouring to a food safe brush and wipe it up the inside of the piping bag.
- Leave a small gap and then add the next colour. Do this all the way around the piping bag.
- Add the meringue and use a little to stick the parchment paper to the trays. Now pipe as many meringue kisses as you can onto your baking trays.
- Bake in the oven for 50-55 minutes. After 50-55 minutes turn the oven off and keep the door closed. Leave overnight or until the oven has completely cooled down.
Decorating the Meringues
- Add the chocolate to a heatproof bowl and pop it into the microwave on 20-second bursts, stirring in between each burst until the chocolate is smooth and completely melted.
- Add some sprinkles to a separate bowl.
- Dip the meringues into the chocolate and then dip it into the sprinkles. Pop it back onto the oven tray until the chocolate has completely set.
If you do have any questions about these Rainbow Merinuge Kisses or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.