Guys, I am still freaking out over the fact that it is 2015!! How did that happen? It's been over four years since I've last been in the UK and lived with Vlad. January is always such an emtional time for me because this is the month we met and changed our lives forever. I don't know if you believe in soulmates, but I know in my heart that he must be mine. The day we met was the day I realized there was a missing part of my soul that was suddenly filled. Since living in two separate countries these past few years, I've become more and more sentimental about January, so don't be surprised if you hear me talking about him more this month.Try not to get annoyed with me!!
Ever since I got the Dominique Ansel cookbook, I've been pouring over each of his recipes. I am determined to make each and every single one. I decided to start with two of his more simple recipes, starting with these meringue kisses. I loved the concept, but much like the madeleines in his book, I wanted to take another approach to making the meringues. I ended up using my go-to meringue recipe, and instead of letting the meringues completely dry out inside like the recipe asks, I decided to leave them softer inside, so it is more marshmallowy when you bite into them. The reason I did this was because I wanted to put these meringue kisses in the cereal he created in the same book (recipe for that coming asap!)
I made three variations of these meringue kisses: chocolate, coconut and peppermint, but you can flavor them any way you like using extracts or even folding in cocoa powder, malt, or finely ground nuts.
How to Make Meringue Kisses
- 1 large egg white room temperature
- ¼ teaspoon cream of tartar
- ⅓ cup superfine granulated sugar
Optional Flavor Add-ins
- ½ teaspoon vanilla extract
- 3 tablespoons cocoa powder
- ¼ cup hazelnut flour*
- ¼ cup almond flour*
- ¼ cup coconut flour or unsweetened shredded coconut*
- ½ teaspoon peppermint
- ¾ teaspoon ground cinnamon
- Preheat the oven to 200 degrees F.
- Whisk the egg white on medium until soft peaks form. Add a pinch of sugar and the cream of tartar, then beat until stiff peaks form, but not dry.
- Slowly add in the remaining sugar and beat until glossy. Add in your desired flavors and beat until just incorporated. If you want to make several flavors, divide the meringue into separate bowls and beat in each flavor separately.
- Line a baking sheet with parchment paper, using a dot of the meringue on the corners to glue the parchment paper down onto the baking sheet.
- Attach a small round piping tip to a pastry bag and fill with the meringue. Pipe small kisses on the parchment paper half an inch separating the kisses. The best way to do this is to hold the piping bag at a 90 degree angle a centimeter or so from the paper and applying enough pressure that a small dollop of meringue comes out, then releasing the pressure as you pull up and away from the parchment paper. You should be able to get most of the meringue on one baking sheet.
- Bake for about two hours, turning the baking sheet by 180 degrees every 45 minutes. Optionally crack open the oven door and allow the baking sheet to sit in the oven for another hour (if you are in a pinch, you can skip this and the insides of your meringues will be even softer. If you are using two baking sheets, I recommend baking both at the same time on different racks.