Meringue Kisses is a type of dessert made out of baked whipped egg whites and sugar, this is one of the really good ways of using unused egg whites after making some yema (like the one we made yesterday), crème caramel or crème brulee.
Meringue has been existing for quite some time now and like any other popular dishes there are multiple claims for its invention. The first evidence in existence is a recipe for a baked beaten egg white and sugar is a handwritten 1604 recipe called “white bisket bread” made by Lady Elinor Fettiplace. Other claims are from Lady Rachel Fane in the 1630, Francois Massialot in the 1692 and Gasparini 1720. But regardless of who made it first all we know is that this inspired the new version meringues like the Hard Meringues (Swiss Variant) and Soft Meringues (Pie Variant).
This recipe below will make sure you have a very crispy meringue even on the insides which is a problem of the home made ones. The only secret in this recipe is forgetting it in the oven. For details read how it’s made below.
How about you do you know of any other uses for egg whites?
- 4 egg whites
- ½ teaspoon cream of tartar
- 1 pinch salt
- 1 cup white sugar
- 1 teaspoon vanilla extract
- drop of food colouring
- Preheat oven to 190C.
- Line a baking sheet with parchment paper.
- In a mixing bowl beat egg whites until frothy.
- Add cream of tartar and salt then beat until stiff.
- Add sugar a tablespoon at a time until while continuously beating at high speed until it forms stiff peaks.
- Add vanilla and colouring then mix evenly.
- Place in a piping bag then pipe it on the parchment paper.
- Place meringues in the oven, and then turn it off after 2 minutes. Leave it on the oven for 4 hours.
- Remove from the oven then place on an airtight container.