Peppermint Chocolate Meringue Kisses
Packaged in cellophane bags or a cute box or tin, these adorable little meringues make a fantastic Christmas gift.
How long will it take?
1 ½ hours
What’s the serving size?
Makes 20
What do I need?
- 70 g egg whites (from about 2 medium eggs)
- 200 g caster sugar
- ¼ tsp pink or red gel food colouring
- 75 g dark chocolate, broken into pieces
- 4 peppermint candy canes, broken into fine pieces
How do I make it?
- Preheat oven to 120C. Line two baking trays with baking paper.
- Add egg whites to the bowl of an electric mixer and whisk on medium speed until stiff peaks form.
- Once at stiff peaks stage, add sugar one tablespoon at a time, whisking well between each addition. When all sugar is added, continue to whisk for 5 minutes or until the mixture is smooth and glossy. Test mix by rubbing a small amount between your finger and thumb. If you can feel sugar, continue whisking.
- Fit piping bag with a 1-centimetre nozzle then turn inside out and use a pastry brush to paint stripes of food colouring on the inside of the bag. Turn piping bag back the right way and add meringue mix. Holding the piping bag vertically over the baking tray, pipe kisses onto trays by gently squeezing and pulling up and away to create the tip of the kiss. Bake in the oven for 50 – 60 minutes or until the kisses lift off the baking paper with no resistance. Set aside to cool completely.
- Melt chocolate in a glass bowl in the microwave in 15 second increments until smooth. Carefully dip the bottom on the meringues into the melted chocolate and then into the crushed candy canes.
TOP TIPS
- Change things up by using different colour gels, by dipping in white chocolate, or by using different types of lollies to decorate.
- Meringue kisses will keep for 1 week in an airtight container.
