How to Make the Most Adorable Meringues Ever
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Lyndsay Sung of Coco Cake Land proves that making meringues doesn’t have to be complicated.
![image](https://s.yimg.com/ny/api/res/1.2/c_T9eg7eE_ZhbZ6e1mde_Q--/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTE0NDA-/http://41.media.tumblr.com/a2a3f17d4055f3d9f038de76406b3ed0/tumblr_inline_nyc58e3ulK1tdq9lx_1280.jpg)
All photos: Lyndsay Sung
By Lyndsay Sung of Coco Cake Land
Addictive much? These crisp, sweet meringues disintegrate into sugary cotton candy air on the tongue. I can’t stop popping them into my mouth!
Meringue kisses just add such a power blast of fun, too. I used them in my recent peanut butter chocolate cake recipe birthday cake as whimsical, brightly colored cake toppers, but you can also serve them in cute vintage dishes at a party or wrap them up as wedding favors! Crushed, they add beautiful texture to an ice cream sundae.
To make them, you will need three piping bags with piping tips. I used a plain, open circle tip for the hot pink classic “kiss,” a small multi-pronged open star tip for the blue kisses, and a jumbo open star tip for the pale pink.
![image](https://s.yimg.com/ny/api/res/1.2/Kqd.I4.m_.U1KGomykqYMw--/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTE0NDA-/http://40.media.tumblr.com/15639e901ab27af036a66f7a84cce94f/tumblr_inline_nyc5xt6jri1tdq9lx_1280.jpg)
Meringue Kisses
Makes about 100 meringues
4 large egg whites
¾ cup granulated sugar
Gel food coloring of your choice
Preheat the oven to 200°F. Line three baking sheets with parchment paper.
Pour the egg whites and sugar into a heatproof bowl. Place it on top of a double boiler over a pot of simmering water. Whisk continually until the mixture reaches 150°F or the sugar crystals have dissolved.
In the bowl of a stand mixer, beat the mixture on high speed until it is a white and fluffy meringue, stiff, glossy and durable — about 3 minutes.
Divide meringue into three separate bowls. Into each, gently fold in a small amount of a chosen gel food coloring until you get the desired result. Fill piping bags with the colored meringue batter and pipe kisses on parchment paper covered baking sheets.
Bake for 1 hour in the oven; turn off oven and let them dry out for another hour. If you find they are still sticky, leave them in a turned-off oven for an additional 2 to 3 hours more (but be careful they don’t end up browning).
Store meringues in an airtight container for one week.
More show-stopping desserts:
Can’t Decide Between Dark and Milk Chocolate? This Cookie Has Both
Pecan Pie Recipe from Thomas Keller’s Bouchon Bakery