Meringue Kisses Almond Orange Strawberry Mint Cocoa Variations Recipe

Name: Meringue Kisses Almond Orange Strawberry Mint Cocoa Variations
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: Serves 1 or more
Ingredients: Caster; 1 tablespoon cornstarch; 4 large egg whites; 1/2 teaspoon cream of tartar; Vanilla Extract; Almond Extract

Indulge in the delightful crunch of these airy meringue kisses! Four delicious flavor variations – classic almond, zesty orange, sweet strawberry, refreshing mint, and rich cocoa – will tantalize your taste buds. Learn how to make perfect meringues, from achieving glossy peaks to achieving the ideal crisp or chewy texture. This recipe is perfect for baking enthusiasts of all levels, and easily customizable to your favorite flavors. Get ready for a meringue masterpiece!

Prep Time 20 mins

Cook Time 120 mins

Calories 2.4 kcal

Protein 0g

Rating 5.0 (2 Reviews)

Meringue Kisses Almond Orange Strawberry Mint Cocoa Variations

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Meringue Kisses Almond Orange Strawberry Mint Cocoa Variations

Caster
1 tablespoon cornstarch
4 large egg whites
1/2 teaspoon cream of tartar
Vanilla Extract
Almond Extract

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How to Make Meringue Kisses Almond Orange Strawberry Mint Cocoa Variations

Preheat oven to 225°F (110°C).
Line a large baking sheet with parchment paper.
In a small bowl, whisk together 1/4 cup (50g) granulated sugar and 1 tablespoon cornstarch. Set aside.
In a clean, grease-free medium bowl, using an electric mixer on high speed, beat 4 large egg whites and 1/2 teaspoon cream of tartar until soft peaks form.
Gradually add 1/2 cup (100g) granulated sugar, 1 tablespoon at a time, beating constantly until stiff, glossy peaks form.
Reduce mixer speed to medium and gradually add the reserved sugar-cornstarch mixture, beating until just combined.
Add 1 teaspoon vanilla extract and 1/2 teaspoon almond extract (or desired flavor extracts as per variations below).
Increase mixer speed to high and beat for 5 minutes, scraping down the sides of the bowl several times, until stiff and glossy peaks form.
Transfer meringue to a piping bag fitted with a round tip (or use a spoon to drop rounded mounds onto the prepared baking sheet), spacing them 1/2 inch apart.
For crisp meringues: Bake for 90-100 minutes, rotating the baking sheet halfway through. For chewier meringues: Bake for 75-80 minutes, rotating halfway through.
Let meringues cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days.