Description
Patriotic Meringue Kisses are a light and airy American dessert perfect for festive occasions like the Fourth of July. These colorful, red, white, and blue meringue cookies are made by whipping egg whites and sugar into glossy stiff peaks and gently baking them until crisp on the outside while tender inside. The recipe uses gel food coloring to maintain meringue stability and achieve vibrant stripes, making them a visually stunning treat to celebrate patriotic holidays.
Ingredients
Scale
Ingredients
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Red gel food coloring
- Blue gel food coloring
Instructions
- Prepare oven and baking sheets: Preheat the oven to 225°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Beat egg whites: Place the egg whites in a clean, dry mixing bowl and beat on medium speed until foamy to start incorporating air for volume.
- Add cream of tartar and beat soft peaks: Add the cream of tartar, which stabilizes the egg whites, and continue beating until the mixture forms soft peaks.
- Incorporate sugar gradually: Gradually add the granulated sugar, one tablespoon at a time, while beating on high speed until the meringue turns glossy and holds stiff peaks indicating it’s ready for piping.
- Add vanilla extract: Mix in the vanilla extract gently to flavor the meringue without deflating it.
- Divide and color meringue: Divide the meringue evenly into three bowls. Leave one bowl white, tint one with red gel food coloring, and the other with blue gel food coloring, mixing gently to preserve peak structure.
- Prepare piping bag and pipe kisses: Fit a piping bag with a star tip. Spoon the red, white, and blue meringues side by side into the bag to create a striped effect. Pipe small meringue kisses onto the prepared parchment-lined baking sheets.
- Bake meringues: Bake the meringues at 225°F for 1 hour to dry them out slowly without browning, ensuring a crisp exterior.
- Cool meringues in oven: After baking, turn off the oven and leave the meringues inside with the door slightly open to cool completely and further dry out for a perfect texture.
- Store appropriately: Once cooled, gently remove the meringues from the parchment paper and store them in an airtight container to keep them crisp until serving.
Notes
- Use gel food coloring rather than liquid to avoid thinning the meringue, which can affect texture.
- Make these meringue kisses on a dry day; humidity can prevent them from drying properly and affect crispness.
