Description
Light, airy, and delightfully crisp, these red, white, and blue meringue kisses are perfect for Fourth of July celebrations, Memorial Day, or any patriotic event. With a melt-in-your-mouth texture and festive swirl design, they’re as fun to make as they are to eat.
Ingredients
Scale
Ingredients
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Red gel food coloring
- Blue gel food coloring
Instructions
- Preheat the oven: Preheat oven to 200°F (95°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Beat egg whites: In a clean, dry mixing bowl, beat the egg whites with cream of tartar on medium speed until foamy, which helps stabilize the meringue.
- Add sugar gradually: Gradually add sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form, about 6–8 minutes; this ensures a smooth, firm meringue.
- Mix in vanilla: Beat in the vanilla extract to add flavor to the meringue mixture.
- Prepare piping bag: Using a small food-safe paintbrush, paint alternating stripes of red and blue gel food coloring inside a piping bag fitted with a large star tip to create the patriotic swirl effect.
- Spoon meringue: Carefully spoon the prepared meringue mixture into the piping bag without disturbing the color stripes.
- Pipe meringue kisses: Pipe 1-inch kisses onto the prepared baking sheets, spacing them about 1 inch apart to allow even airflow.
- Bake meringues: Bake for 1.5 hours at 200°F, then turn off the oven and let the meringues cool inside for at least 1 hour without opening the door, which helps the meringues dry out and become crisp.
- Store properly: Once cooled, store the meringue kisses in an airtight container to maintain crispness and freshness.
Notes
- Make sure your mixing bowl and beaters are completely grease-free for best results as any grease can prevent egg whites from whipping properly.
- Avoid making meringues on humid days since moisture can cause the meringues to be sticky and lose their crispness.
