I Recommend reading all the recipe and tips before starting
Ingredients
320 grams Egg white
640 grams sugar
a pinch of salt
half a teaspoon powdered sugar
Gel food colors
Tools
Stand Mixer
Hand whisk
kitchen weight- the recipe is by weight only
thermometer
Piping bags
Piping tips (my favs- wilton 1M, 1E, 2D)
Baking Sheet
Glitters & sprinkles for decoration
Spray dusting powder for metallic meringue cookies/kisses
Instructions
wipe all the dishes with absorbent paper dipped in vinegar to neutralize grease
Dry all the dishes completely
It is very important that all utensils are completely dry
In a medium saucepan, fill a little water to a height of 2-3 cm and bring to a boil over medium heat
Pour the egg whites ( they don’t have to be at room temp) into a stainless steel bowl, add a pinch of salt, mix a little with a hand whisk and then add the sugar to the bowl and mix until combined
Place the bowl over the pot so that it does not touch the water directly ( bain-marie ) stir with a hand whisk until the sugar is mostly dissolved and the mixture becomes very liquid without the feeling of sugar granules
The duration of the bain-marie process is between 5-7 minutes. working with a thermometer - the process ends when the batter reaches 62-65 degrees °C Celsius
Remove the bowl & Wipe the bottom with a towel. transfer the mixture to a mixer bowl and beat at high speed - one level lower than the highest level, for 8-10 minutes to obtain a stable foam. (If you get an unstable meringue, next time add 3-4 minutes to the whipping time
I recommend adding half a teaspoon of powdered sugar to the mixer - while whipping - 2 minutes before the end of the whipping
For colorful kisses
add the food coloring one minute before the end of whipping. If you want different colors, divide the meringue into bowls, add food coloring and mix with a hand whisk very gently
Transfer to piping bags with a piping tip and pipe on baking sheet. Once you're done piping you can decorate with Sprinkles, glitter, dusting powder
place in the oven at 65-75 degrees °C Celsius using turbo setting. The degrees varies from oven to oven. I Recommend leaving the oven door slightly open
Baking time - varies according to the size of the kisses - the larger the longer the baking time. The average is 3 hours. After baking, detach the kisses from the baking paper and
Notes
If the meringue you made came out stable at the end of the whipping but became liquid after you added food coloring - the first option is that you added too much color, the second option is that the mixing was not gentle - mix the meringue very gently, recommended even in folding movements
Kisses can be sticky for a number of reasons
The moisture in the oven while baking – that’s why I recommend leaving the oven door slightly open. You can place a wooden spoon between the oven door to keep it from
closing
You mixed a relatively large amount of food coloring. When you apply a large amount of food color it does not dry out completely and becomes sticky
The kisses absorbed moisture when standing in the open air - place in a well-sealed box at the end of baking
If you have previously prepared in the oven anything that releases moisture such as cake, cupcake, etc. - leave the oven on 200 degrees turbo with the door open for one hour and only then make kisses
Amounts of egg white and sugar
When making meringue from a small amount of egg white and sugar (a small amount is below 320 grams of egg white) the meringue may come out "threads " like gum and very soft and difficult to pipe. This is because the power of the mixers available on the market is too strong for the small amount of batter. Therefore, I recommend doing according to the quantities that appear in this recipe
The kisses can be kept for a very long time in an airtight container in the closet (not in the refrigerator or freezer)
place in an airtight container
Ingredients
320 grams Egg white
640 grams sugar
a pinch of salt
half a teaspoon powdered sugar
Gel food colors
Tools
Stand Mixer
Hand whisk
kitchen weight- the recipe is by weight only
thermometer
Piping bags
Piping tips (my favs- wilton 1M, 1E, 2D)
Baking Sheet
Glitters & sprinkles for decoration
Spray dusting powder for metallic meringue cookies/kisses
Instructions
wipe all the dishes with absorbent paper dipped in vinegar to neutralize grease
Dry all the dishes completely
It is very important that all utensils are completely dry
In a medium saucepan, fill a little water to a height of 2-3 cm and bring to a boil over medium heat
Pour the egg whites ( they don’t have to be at room temp) into a stainless steel bowl, add a pinch of salt, mix a little with a hand whisk and then add the sugar to the bowl and mix until combined
Place the bowl over the pot so that it does not touch the water directly ( bain-marie ) stir with a hand whisk until the sugar is mostly dissolved and the mixture becomes very liquid without the feeling of sugar granules
The duration of the bain-marie process is between 5-7 minutes. working with a thermometer - the process ends when the batter reaches 62-65 degrees °C Celsius
Remove the bowl & Wipe the bottom with a towel. transfer the mixture to a mixer bowl and beat at high speed - one level lower than the highest level, for 8-10 minutes to obtain a stable foam. (If you get an unstable meringue, next time add 3-4 minutes to the whipping time
I recommend adding half a teaspoon of powdered sugar to the mixer - while whipping - 2 minutes before the end of the whipping
For colorful kisses
add the food coloring one minute before the end of whipping. If you want different colors, divide the meringue into bowls, add food coloring and mix with a hand whisk very gently
Transfer to piping bags with a piping tip and pipe on baking sheet. Once you're done piping you can decorate with Sprinkles, glitter, dusting powder
place in the oven at 65-75 degrees °C Celsius using turbo setting. The degrees varies from oven to oven. I Recommend leaving the oven door slightly open
Baking time - varies according to the size of the kisses - the larger the longer the baking time. The average is 3 hours. After baking, detach the kisses from the baking paper and
Notes
If the meringue you made came out stable at the end of the whipping but became liquid after you added food coloring - the first option is that you added too much color, the second option is that the mixing was not gentle - mix the meringue very gently, recommended even in folding movements
Kisses can be sticky for a number of reasons
The moisture in the oven while baking – that’s why I recommend leaving the oven door slightly open. You can place a wooden spoon between the oven door to keep it from
closing
You mixed a relatively large amount of food coloring. When you apply a large amount of food color it does not dry out completely and becomes sticky
The kisses absorbed moisture when standing in the open air - place in a well-sealed box at the end of baking
If you have previously prepared in the oven anything that releases moisture such as cake, cupcake, etc. - leave the oven on 200 degrees turbo with the door open for one hour and only then make kisses
Amounts of egg white and sugar
When making meringue from a small amount of egg white and sugar (a small amount is below 320 grams of egg white) the meringue may come out "threads " like gum and very soft and difficult to pipe. This is because the power of the mixers available on the market is too strong for the small amount of batter. Therefore, I recommend doing according to the quantities that appear in this recipe
The kisses can be kept for a very long time in an airtight container in the closet (not in the refrigerator or freezer)
place in an airtight container
