Meringue Kisses

Meringue Kisses (dried eggs)

View liquid egg formulation

Yield: 48 meringues



Meringue Kisses

Ingredients Percent (%) Grams Volume
Egg whites, dried, high whip 4.44 19.98 1/4 cup
Water 32.56 146.52 5 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 and water together until combined; allow to sit for 15 minutes to hydrate.
  2. Mix on high speed until stiff peaks form.
  3. Reduce the mixer to low speed and add the powdered sugar into the egg whites 1/4-cup at a time; transfer meringue to a pastry bag (fitted with a star tip, if desired).
  4. Pipe 1 tablespoon portions onto parchment-lined cookie sheets.
  5. 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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