Meringue Kisses

Meringue Kisses (liquid eggs)

View dried egg formulation

Yield: 48 meringues



Meringue Kisses

Ingredients Percent (%) Grams Volume
Egg whites, liquid 37.00 166.50 6 fl. oz.
Sugar, powdered 63.00 283.50 2 1/3 cups
Total 100.00 450.00

Method of Production

  1. In a standing mixer with a whisk attachment, whisk the egg whites on high speed until stiff peaks form.
  2. Reduce the mixer to low speed and add the powdered sugar into the egg whites ¼-cup at a time; transfer meringue to a pastry bag (fitted with a star tip, if desired).
  3. Pipe 1 tablespoon portions onto parchment-lined cookie sheets.
  4. Bake at 225° F for 45 minutes.

Mocha: Blend ½ cup (43g) cocoa powder and 2 teaspoons (3g) espresso powder together. Fold into meringue batter. Fold in 2 teaspoons (8g) vanilla extract. Proceed as directed.

Peppermint: Fold in ½ teaspoon (2g) mint extract and 2 to 4 drops green or red food coloring into meringue batter. Proceed as directed.

Lemon: Fold in ½ teaspoon (2g) lemon extract and 2 tablespoons (9g) finely grated lemon zest into meringue batter. Proceed as directed.

Coconut: Fold in 3 cups (284g) shredded sweetened coconut, and 1/2 teaspoon (2g) coconut extract into meringue batter. Drop by tablespoons, proceed as directed.


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