Praline Meringue Kisses
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These praline meringue kisses are my go to when I want something fancy but don't have all day in the kitchen. With just 45 minutes from start to finish, you'll have elegant little treats that look like you spent hours on them. I love using egg whites because they're packed with protein and basically fat free, making these feel a bit indulgent without the guilt. The best part is how simple the whole process really is. Just whip, fold, pipe, and bake. Your friends won't believe how easy you made something this delicious.
Ella x
Ingredients
- 6 nullegg whites
- 400 ggranulated sugar(separated into 3 parts)
- 1 gcream of tartar
- 1 mlalmond extract
- 200 gunsalted butter(melted)
- 500 gpraline sauce
- 200 gconfectioners' sugar
- 1 gsea salt
Detail level
Instructions
- 1
Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.
- 2
In a large bowl, whip the egg whites until frothy. Add the cream of tartar and whip until stiff peaks form.
- 3
Gradually add the granulated sugar to the egg whites, whipping until stiff and glossy.
- 4
Add the almond extract and whip for an additional minute.
- 5
Transfer the mixture to a piping bag fitted with a round tip. Pipe small kisses onto the prepared baking sheet.
- 6
Bake for 15-20 minutes, or until the meringues are crisp and dry.
- 7
While the meringues are baking, melt the praline sauce in a saucepan over low heat.
- 8
Remove the meringues from the oven and let cool for 5 minutes. Dip the tops of the meringues in the melted praline sauce.
- 9
Roll the meringues in the confectioners' sugar to coat. Sprinkle with sea salt.
- 10
Serve immediately, or store in an airtight container for up to 2 days.
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