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:
- Preheat the oven to 175°F.
- Line the baking pan with sugar stamp paper, ensuring the coarse side faces upwards.
- Mix superfine sugar and egg whites in a small bowl.
- 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.
- Transfer the mixture to a stand mixer and whisk for 6 minutes or until very thick. Be careful not to transfer any condensation.
- Once thick, add the powdered sugar and mix slowly for 2 minutes until the mixture is very stable.
- Spoon the mixture into a piping bag and pipe onto the coarse side of the sugar stamp.
- Put in the oven and bake for at least 2 hours.
- Once the meringues are completely dry on the inside and outside, remove from the oven, separating immediately.
- 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.