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How to cook Meringue Kisses
There are conflicting claims about the origin of Meringue. Some say that it came from the Swiss village of Meiringen and was later improved by Italian chef Gasparini in the 18th Century. However, there are those who say that it was conceived from France, as written in Francois Massialot’s 1692 cookbook. But despite the varying stories of its history, one thing is for sure: the Meringue is a delectable snack especially for those with a sweet tooth.
Based on the facts above, there are three types of this tasty treat: French, Swiss, and Italian. But despite the differences in preparation, only one word will come out of your mouth: delicious (or the French, Swiss or Italian equivalent of it). Also, this recipe is fat-free because the egg whites collapse when the batter is baked. Therefore, any small amount of fat in there is eliminated. Meringue is a good source of carbohydrates too due to its sugar content.
Learn how to prepare Meringue Kisses Recipe by following to the steps below:
Meringue Kisses by Filipino Recipes Portal:
Meringue Kisses Recipe
- 3 large egg whites
- ¼ tsp. cream of tartar
- ¾ cup caster sugar
- ¼ tsp. vanilla extract optional
- Preheat oven to 200F. In a mixing bowl beat egg whites on med-high speed until foamy.
- Add the cream of tartar and continue to beat egg whites until they hold soft stiff peaks.
- Add caster sugar gradually and continue to beat until sugar added done and hold very stiff peaks. Line a baking sheet with wax paper.
- Transfer the meringue in pastry bag and pipe desired shape and size in rows on the prepared baking sheets.
- Bake meringue for about 35-45 minutes or until they look pale in color and fairly crisp. Remove from heat let it cool in a tray before removing from the wax paper to avoid from breaking.
Meringue Kisses is a Pinoy dessert made out of baked whipped egg whites and sugar.