The ideal ratio of egg whites and sugar is 1:2 for meringues — Remember this and you’ll always have these whenever you have extra egg whites on hand. The crunchy texture is definitely worth it. The basic recipe is from The Spruce Eats, and I’ve made a coffee and mint chocolate version here. Check these out! Once again, key is slow and steady bake, then overnight dry to make sure it doesnt loose it crunch.
And I actually liked the unpiped version better, heh, so these are the front cover. Enjoy!
Blueberry Meringue Kisses
Blueberry Meringues adapted from The Spruce Eats
Fruity Meringue Kisses from HowToCookThat
2 large egg whites
|To make Meringue kisses
Preheat the oven to 250 F. Line 2 cookie sheets with parchment paper. Set aside.
Place the egg whites and salt in a large mixing bowl. Using electric beaters or an electric stand mixer fitted with a whisk attachment, beat the egg whites on high speed for 4 to 5 minutes. Add the sugar a tablespoon at a time while beating continuously on medium-high speed until the meringue is glossy and holds stiff peaks, about 10 to 12 minutes.
With a spatula, fold in the blueberry puree and vanilla until the coffee is mixed in just enough to create stripes.
Pipe meringues on a cookie sheet and bake for 2 hours until hollow. Turn the oven off and leave the oven door partially open. Leave the meringues in the oven for at least another hour.
Remove the meringues from the oven and carefully peel them from the paper. If they stick at all, return them to the oven for another 30 minutes to finish drying out. Cool completely on oven racks. Store in an airtight container.