Saturday, 4 May 2013

Meringue Kisses

I have been wanting to try these ever since I got the lovely Peggy Porshen Boutique Baking book

Then I saw a blog post from Britt Wyatt and decided to give them a go ! I tried a few times before getting it right I might add. This was a 4th time lucky recipe. There is nothing more frustrating than when something doesn't work. It got really late at night but I wasn't going to be defeated. 

So I followed the recipe and blog post but still struggled. I asked Britt for some advice and she recommended I try the egg whites from Two Chicks ! I got them in Waitrose and they were about £3 but have 15 egg whites worth in them ! I love the packaging don't you !! 

So these made a huge difference ! I think it's so important for meringue or any type (and macarons) for the egg whites to be aged and this takes away the hassle or separating! What a great product ! 

So just to make sure I also watched a couple of you tube videos to try and get an idea of how long to whisk for - I always get scared and under whisk ! So I found a couple and all I'll say its don't be scared. These get whisked for quite some time !! Until you get a really stiff peak. I also heard to pop a little cream of tarter in, so I did. Only about qtr of teaspoon ! AND whats different as well is I actually added the icing sugar to the mixer and then the peppermint essence and green colouring and whisked some more. 

Once you have the stiff peaks and it's all mixed in, it will look quite sticky and gooey ! Pop the mixture in to a piping bag with a large star nozzle and pipe on to your baking paper. I nearly cried with joy when these turned out perfectly ! (the last 3 were too runny!)

Pop them in the oven - mine were in for 1.5 hours and were done after that ! Leave them to cool then keep them in an airtight container for up to a couple of months ! Mine have gone already !

So again .....don't give up if you try something and it doesn't work 1st time !!

Let me know if you give them a go !! 

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