Master the Art of Sugar Stamp Meringues

Master the Art of Sugar Stamp Meringues

Meringue kisses are light and dainty sweet treats for the whole family. If you have an event coming up or are looking for ways to turn this favourite into a show stopping dessert, you can add decoration with sugar stamps.  

Sugar Stamp Meringue Recipe 

Ingredients  

  • 4 egg whites 
  • 1 and ¼ cup superfine sugar  
  • ½ cup of powdered sugar  

      You will need:  

      • A large piping bag and nozzle  
      • Sugar stamps 

        Instructions:

        1. Preheat the oven to 175°F.  
        2. Line the baking pan with sugar stamp paper, ensuring the coarse side faces upwards. 
        3. Mix superfine sugar and egg whites in a small bowl. 
        4. Once combined, place on bain-marie, stirring occasionally for around 10 minutes or until it has turned to liquid and no grains of sugar are left.   
        5. Transfer the mixture to a stand mixer and whisk for 6 minutes or until very thick. Be careful not to transfer any condensation.  
        6. Once thick, add the powdered sugar and mix slowly for 2 minutes until the mixture is very stable.  
        7. Spoon the mixture into a piping bag and pipe onto the coarse side of the sugar stamp.  
        8. Put in the oven and bake for at least 2 hours.  
        9. Once the meringues are completely dry on the inside and outside, remove from the oven, separating immediately.  
        10. Allow to cool and enjoy!  

        Sugar Stamp Meringue Tips:

        To ensure that your sugar stamp meringues turn out perfectly, here are some top tips for you to follow before you start whisking:  

        • Test your oven first. Every oven is different, so test the recipe out with your oven first.
        • Carefully separate your egg whites. Even the smallest speck of yolk can ruin meringues.  
        • If you have never used sugar stamps, experiment with just one line of stamps first.   
        • Don’t use regular baking paper underneath your sugar stamp paper. 
        • Be patient! Don’t be tempted to turn your oven up to make the meringues bake quicker. Meringues need to be baked slowly at a low temperature.  
        • Your meringues should lift off of the sugar stamp paper easily once cooked. If they do not, bake for a further 40 minutes.  
        • Using a bain-marie (water bath) to melt all the sugar carefully will stop the sugar from burning the sugar stamp in the oven. 
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