Honey Meringue Kisses
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These delightful Honey Meringue Kisses are my go to treat when I want something sweet that comes together in less than an hour. The honey adds natural sweetness and wonderful antioxidants while keeping the meringues tender and delicious. What I love most is how simple they are to make with just a few basic ingredients you probably have on hand already. The whole process takes barely fifty minutes from start to finish, making them perfect for unexpected guests or a quick homemade gift. Light, airy, and absolutely irresistible, these little kisses never fail to impress.
Ella x
Ingredients
- 4egg whites
- 250 ggranulated sugar(Divided)
- 150 ghoney
- 1 gsalt
- 1 gcream of tartar
- 50 gunsalted butter, softened
- 1 gbaking soda
- 100 gpowdered sugar
- 100 gconfectioner's sugar
- 1 mLvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Make sure to grease the parchment paper with a little bit of butter to prevent the meringues from sticking.
- 2
In a large mixing bowl, whip the egg whites until stiff peaks form.
Tip: Make sure the bowl and beaters are clean and dry to avoid any grease affecting the meringues.
- 3
Gradually add the granulated sugar to the egg whites, beating continuously until stiff peaks form.
Tip: Add the powdered sugar in stages, allowing the mixture to thicken before adding more.
- 4
Add the honey, salt, and cream of tartar to the egg mixture and whip until combined.
Tip: Make sure to scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- 5
Add the softened butter to the egg mixture and whip until combined.
Tip: Make sure to scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- 6
Sift the baking soda and confectioner's sugar over the egg mixture and whip until combined.
Tip: Make sure to sift the dry ingredients to remove any lumps and ensure they are evenly distributed.
- 7
Add the vanilla extract to the egg mixture and whip until combined.
- 8
Transfer the mixture to a piping bag fitted with a small round tip.
Tip: Make sure to squeeze out any air pockets before piping the mixture.
- 9
Pipe small kisses onto the prepared baking sheet, leaving about 1 cm of space between each kiss.
Tip: Make sure to pipe the kisses in a consistent size to ensure even baking.
- 10
Bake for 15-20 minutes, or until the meringues are dry and crisp.
Tip: Make sure to keep an eye on the meringues during the baking time, as they can go from perfectly cooked to burnt quickly.
- 11
Allow the meringues to cool completely on the baking sheet.
Tip: Make sure to let the meringues cool completely to prevent them from breaking or shattering.
- 12
Once cool, transfer the meringues to a wire rack to cool completely.
Tip: Make sure to handle the meringues gently to prevent them from breaking or shattering.
- 13
Store the meringues in an airtight container at room temperature for up to 3 days.
Tip: Make sure to keep the meringues away from direct sunlight and moisture to preserve their freshness.
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