Fluffy Meringue Kisses | Classic Meringue Recipe

Preparation of the Sugar Syrup

• 1
  Place sugar and 75 ml water in a small saucepan. Heat over medium heat until the water boils and the sugar is completely dissolved. Stir occasionally with a spoon. Simmer the syrup for about 5 minutes until it thickens (Test: If you dip a small wire loop and blow, a bubble should form). Keep the syrup hot after cooking.

Whipping the Meringue

• 1
  Whip the egg whites into a soft, fluffy meringue. Pour the hot sugar syrup in a thin stream into the meringue while continuously beating. The mixture will become warm, white, and significantly firmer. Continue beating vigorously until the meringue has cooled back to body temperature.
• 2
  Finally, briefly stir in the powdered sugar and color the mixture with food coloring as desired.

Piping and Baking

• 1
  Fill the meringue mixture into a piping bag with a plain or star nozzle. Pipe small mounds (about walnut-sized) onto a baking sheet lined with parchment paper. At the end, pull the bag away with a flourish to form the typical peaks.
• 2
  Bake the trays in a preheated oven at 100 °C for approx. 30 minutes. Afterwards, briefly open the oven door, swap the trays, and continue drying. Repeat this process one to two times until the meringues are firm, dry, and easily detachable from the paper. Let cool completely on a wire rack.

Storage

• 1
  Store the meringue kisses in an airtight container in a dry place so they don't become sticky.