{"id":30363,"date":"2021-09-28T16:23:17","date_gmt":"2021-09-28T16:23:17","guid":{"rendered":"https:\/\/cake-geek.com\/?page_id=30363"},"modified":"2021-10-04T14:45:56","modified_gmt":"2021-10-04T14:45:56","slug":"peggy-porschens-meringue-kisses-recipe","status":"publish","type":"page","link":"https:\/\/cake-geek.com\/index.php\/peggy-porschens-meringue-kisses-recipe\/","title":{"rendered":"Peggy Porschen’s Meringue Kisses Recipe"},"content":{"rendered":"

\"meringue<\/a><\/h1>\n

Meringue Kisses: Ingredients<\/h1>\n

Makes about 40 to 50 meringue kisses, depending on size<\/p>\n

    \n
  • 100g (3\u00bdoz) egg whites (from approx. 3 eggs)<\/li>\n
  • 100g (3\u00bdoz\/\u00bd cup) caster sugar<\/li>\n
  • 100g (3\u00bdoz\/\u00be cup) icing (confectioner\u2019s) sugar, sifted<\/li>\n
  • flavouring, if required in recipe<\/li>\n
  • food colouring, if required in recipe<\/li>\n<\/ul>\n

    Specialist equipment: large piping bag fitted with the required nozzle<\/p>\n

    Meringue Kisses: How-To<\/h1>\n

    Preheat the oven to 80\u00baC\/175\u00baF\/Gas \u00bc and line 2 baking trays with baking parchment.<\/p>\n

    Put the egg whites and sugar into a metal or glass heatproof bowl and whisk together with a balloon whisk. Place the bowl over a hot water bath (bain marie<\/em>) and continue whisking until the meringue becomes white and fluffy and it reaches 55\u00baC\/ 131\u00baF on a sugar thermometer.<\/p>\n

    Once the temperature is reached, transfer the meringue to the bowl of an electric mixer fitted with a whisk attachment and whisk at medium speed until cool.<\/p>\n

    Once the meringue is cool, gradually add the icing sugar and continue whisking until fully combined and stiff.<\/p>\n

    At this point, add any flavourings that the recipe requires, if applicable.<\/p>\n

    If adding food colouring, mix 1 tbsp of the meringue with the colour paste to a deeper shade than required. Blend together with a palette knife until all the colour specks have dispersed. Little by little, mix the coloured meringue back into the main batch of meringue until you have reached the required colour.<\/p>\n

    To make meringue kisses, spoon the meringue into a piping bag fitted with a round or star nozzle.<\/p>\n

    Stick the baking parchment onto a baking tray with blobs of meringue in each corner to prevent it from lifting if using a fan-assisted oven.<\/p>\n

    Pipe the meringue kisses onto the prepared trays with at least 1cm (\u00bdin) between each one and bake for about 1 hour, or until the meringues can be lifted clean off the tray. Allow to cool.<\/p>\n

    If stored in an airtight container the kisses will last for up to 4 weeks.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Meringue Kisses: Ingredients Makes about 40 to 50 meringue kisses, depending on size 100g (3\u00bdoz) egg whites (from approx. 3 eggs) 100g (3\u00bdoz\/\u00bd cup) caster sugar 100g (3\u00bdoz\/\u00be cup) icing (confectioner\u2019s) sugar, sifted flavouring, if required in recipe food colouring, if required in recipe Specialist equipment: large piping bag fitted with the required nozzle Meringue […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"class_list":["post-30363","page","type-page","status-publish","entry","has-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/30363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/comments?post=30363"}],"version-history":[{"count":1,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/30363\/revisions"}],"predecessor-version":[{"id":30365,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/30363\/revisions\/30365"}],"wp:attachment":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/media?parent=30363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}