In Norwegian these small beauties are called pike kyss, which translates into girl’s kisses. Or more specifically little girls kisses. Mini meringues are great treats to serve on their own as a little sweet to go along with a cup of tea. Or you can use them for decorating tarts cakes or other desserts.
Types of meringues
There are actually three types of meringues french, Italian and swiss. Now, these definitions are for another post. However, in this recipe, we used the french version and we made it with confectioners sugar to make sure it dissolves properly into the eggwhites.
Now there are endless variations you can use to decorate the meringues. You can add cocoa powder to make them brown, or even just swirl some in at the end of mixing for an interesting swirl effect. Or also top them off with nuts or dried fruit powder. You can also find some confectioners gold or silver powder that can be sprinkled on top. In this recipe we chose to add some coloring, now that can create a really cool combination, and you can play a lot with matching these colors to whatever you are planning to decorate. just make sure to get a really strong coloring agent, adding a lot of fluid to the meringue can cause them to not keep their shape as well
In Norwegian these small beauties are called “pike kyss”, which translates into girl’s kisses
Another way to add some creativity to these is by testing different nozzles on your piping bag. you can also make different sizes or putting them together to create a pattern. If you do go for different sizes it can be a good idea to keep equal sizes on the same baking tray since the sizes can affect the cooking time.
We put these in small airtight jars and they kept well for a week. now they might hold for longer, give it a try and if you find that they keep longer let us know.
Mini meringues girls kisses
- baking trays
- baking paper
- standing mixer
- piping bag with nozzles
- airtight storage containers
- 2 egg whites (no yolk)
- 120 gr confectioners sugar
- 0.5 Lemon
- Set the oven to 100 degrees C.
- Start by measuring out the sugar and separating the eggs.
- Clean the mixing bowl and the wisk really well.
- Use a lemon cut in half to clean out the bowl of your mixer before adding in the egg whites.
- Start mixing the withes until they start to froth and foam lightly.
- Add sugar a little at the time while continuously mixing until all the sugar is completely dissolved into the egg withes.
- Your meringue is ready when you can take out the bowl and turn it upside down (over your head:) without anything falling out.
- Add color to the mix (if you want) at this stage.
- Transfer the meringue to a piping bag.
- Pipe out meringues to desired sizes and shape on a baking tray lined with baking paper.
- Dry out the meringue in the oven for 1 hour.
- Turn off the oven and leave the meringue inside overnight.
- Transfer the meringues to an airtight container for storage.