Crisp Meringue Kisses
Thermomix recipe: Crisp Meringue Kisses. Ready in 105 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 6 large egg whites (approx. 180-200 g)
- 300 g caster sugar
- 1 pinch salt
- 1 tsp vanilla extract (optional)
- Food colouring (optional)
Instructions
- Preheat your oven to 100°C (fan-forced) or 120°C (conventional). Line two large baking trays with parchment paper.
- Ensure the Thermomix mixing bowl is perfectly clean and dry. Insert the butterfly whisk.
- Add the 6 egg whites and 1 pinch salt to the mixing bowl. Whisk 4 min / Speed 3.5, or until stiff peaks form.
- With the butterfly whisk still running at Speed 3.5, gradually add the 300 g caster sugar, one tablespoon at a time, through the lid opening. Continue whisking for another 4-5 minutes, or until the meringue is glossy, thick, and the sugar has dissolved (rub a small amount between your fingers to check).
- If using, add 1 tsp vanilla extract and/or food colouring. Mix 10 sec / Speed 3.5.
- Remove the butterfly whisk. Transfer the meringue mixture to a piping bag fitted with a star nozzle, or use two spoons to dollop onto the prepared baking trays.
- Bake for 90 minutes to 2 hours, depending on the size of your meringues, until they are crisp and easily lift off the parchment paper. They should be dry to the touch and sound hollow when tapped.
- Turn off the oven and leave the meringues inside with the door ajar to cool completely. This helps prevent cracking.
- Serve as is, or with fresh fruit and cream.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.