Simple meringue kisses
Crisp airy egg-white kisses dried slowly at low heat and left to finish in the switched-off oven.
Prep25 min
Cook90 min
Rest180 min
Oven95°C
Servings18
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 60 g egg whites, from 2 large eggs, at room temperature rounded
- 0.75 g cream of tartar rounded
- 0.5 g fine salt rounded
- 115 g granulated sugar rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 95°C and line a baking sheet with parchment. Make sure the bowl and whisk are completely grease-free.
- Beat the egg whites, cream of tartar and salt until peaks begin to form.
- Add the sugar gradually while beating, then continue until the meringue is stiff and glossy and no coarse grains are felt between two fingers.
- Pipe small kisses with a star tip or drop large teaspoonfuls onto the tray. They may sit close because they do not spread.
- Bake for 90 minutes without browning. Switch off the oven, keep the door closed and leave the meringues inside for at least 3 hours until completely cool and dry.
Notes
- Even a trace of yolk or grease can prevent full volume. Use glass or metal rather than a grease-holding plastic bowl.
- Humidity softens meringue. Choose a dry day and transfer the completely cool kisses directly to an airtight container.
- Do not open the oven during baking or the long cooling stage.
- Contains egg. Verify cream of tartar and flavour additions if gluten-free preparation is essential.
Sources consulted
Sources consulted
From Christoph Mayer