Rainbow Meringue Kisses
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.
Servings: 30 Meringue Kisses
Ingredients
For the Meringues
- 3 Egg Whites
- 75 g Caster Sugar
- Rainbow Food Colouring
For the Decoration (optional)
- 200 g Milk Chocolate
- Sprinkles
Instructions
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.