Description
Pink Meringue Kisses are delicate, airy cookies featuring a crisp exterior and a melt-in-your-mouth interior. Naturally gluten-free and tinted a soft pastel pink, these sweet treats are perfect for special occasions like Valentine’s Day, baby showers, weddings, and elegant dessert tables.
Ingredients
Ingredients
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- Pink gel food coloring
Instructions
- Preheat Oven: Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Beat Egg Whites: In a clean, grease-free bowl, beat the egg whites on medium speed until foamy, which helps to build structure in the meringue.
- Add Cream of Tartar: Add the cream of tartar to stabilize the egg whites and continue beating until soft peaks form, meaning the peaks will bend when you lift the beater.
- Incorporate Sugar: Gradually add the granulated sugar one tablespoon at a time, continually beating until the mixture forms stiff, glossy peaks that hold their shape firmly.
- Add Vanilla Extract: Beat in the vanilla extract to infuse the meringue with subtle flavor.
- Color the Meringue: Add 1–2 drops of pink gel food coloring, gently folding it into the mixture until the desired pastel pink color is achieved without deflating the meringue.
- Pipe the Meringues: Transfer the meringue batter into a piping bag fitted with a star tip, then pipe small kiss-shaped dollops onto the prepared baking sheets, spacing them evenly.
- Bake: Bake for 1½ to 2 hours until the meringues are completely dry and crisp to the touch.
- Cool: Turn off the oven, leaving the meringues inside with the door closed to cool fully, which helps prevent cracks from rapid temperature changes.
Notes
- Use gel food coloring exclusively; liquid food coloring can cause the meringue to lose volume.
- Humidity affects meringue texture, so avoid baking on humid days for best results.
- Store meringues in an airtight container at room temperature for up to 5 days to maintain crispness.
- Do not refrigerate, as moisture will soften the meringues, ruining their texture.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: French
