Every time I’m on Instagram I see these amazing cakes Decorated with macarons and meringue kisses.
I’ve made macarons and I know how to make those, but I’ve never made meringue kisses before.
I had seen a recipe for these a couple of years ago on Bakerella Here, but never felt like I would make them. Well, I was at Bulk Barn and saw that they had caster sugar, so I bought some specifically for this recipe.
The only thing I did different from the original recipe was decrease the amounts I used. I still went by the ratios they stated, weighed out my egg whites and then used twice as much sugar. Placed the sugar on a baking sheet and placed it in the oven at 400 degrees F. For 5 minutes. While the sugar baked and caramelized slightly around the edges, I whipped my egg whites to stiff peaks (oh, I added a pick of salt too). Once the sugar was nicely heated up 4 minutes later, I lowered the oven temperature to 200 degrees F. And then slowly added the sugar to the whipped egg whites. Once all the sugar had been added in, continue to whip for another 7 minutes.
During the Last minute of whipping I added in a bit of food colouring, as I didn’t want to try my hand at painting the inside of the piping bag, so I just coloured the meringue.
Now, I decreased. My amounts to almost half the original recipe and I still ended up with 5 dozen little meringue kisses. And the original recipe says it makes 3 dozen? I’m not sure how big these things are supposed to be, but any bigger and they would definitely need a lot longer to cook.
I baked them for how long it stated, 30 to 40 minutes. I used the whole 40 minutes. There were still a couple that were still pretty soft, but most pulled clean from the parchment, though they are somewhat marshmallowy inside. I’m not sure if this is how they are supposed to be or not but they looked really cute.
I’m definitely going to try these again, maybe the next time I make a birthday cake?
If anyone has any idea on how these are supposed to be on the inside, or if the baking time is completely, I would love to know. Thanks.