Brown Butter Meringue Kisses
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
These brown butter meringue kisses are my go to when I want something elegant but honestly pretty simple to pull together. The whole thing takes just under an hour from start to finish, and most of that is just baking time while you relax. Egg whites are basically free if you're already using yolks for something else, plus they're packed with protein and virtually no fat. I love how the nutty brown butter adds so much depth without any fancy ingredients or complicated techniques. Trust me, these little bites look fancy enough to impress anyone, but they're actually foolproof.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 4 egg whitesegg whites
- 100 mlbrown butter
- 5 gsalt
- 1 mLvanilla extract
- 150 gunsalted butter
- pinch of flaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 170°C (150°C fan-assisted). Line a baking sheet with parchment paper.
Tip: To ensure even meringue kisses, line the baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour and salt. Set aside.
Tip: Use a clean bowl to avoid contaminating the mixture.
- 3
In a large bowl, beat the egg whites and sugar until stiff peaks form.
Tip: Use an electric mixer for a faster result.
- 4
Add the vanilla extract and beat until combined.
- 5
In a small saucepan, melt the butter over low heat.
Tip: Use a gentle heat to avoid burning the butter.
- 6
Continue cooking the butter, stirring occasionally, until it turns golden brown.
Tip: This should take around 5-7 minutes.
- 7
Remove from heat and let cool slightly.
- 8
Add the browned butter to the egg mixture and beat until combined.
- 9
Gradually add the flour mixture to the egg mixture and mix until just combined.
Tip: Be careful not to overmix.
- 10
Spoon small mounds of the mixture onto the prepared baking sheet.
Tip: Leave about 2 cm of space between each kiss.
- 11
Sprinkle a pinch of flaky sea salt on top of each kiss.
- 12
Bake for 15-20 minutes or until the meringue kisses are dry and crisp.
Tip: Keep an eye on them to avoid overcooking.
- 13
Remove from the oven and let cool completely on the baking sheet.
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