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    Meringue Kisses


    Meringue Kisses
    • 4 egg whites
    • ½ cup fine white sugar
    • 1 tsp pure vanilla extract
    • Food Colouring
    • Coating Chocolate
    • Sprinkles
    • Food colouring
    • Tools
    • Piping Bag
    • Wilton's Star Tip


    1. Preheat the oven to 200°F. Line two baking sheets with parchment paper.
    2. In the bowl of a stand mixer whisk the egg whites on medium until frothy. Turn the mixer on medium-high and add the sugar one tbsp at a time.
    3. Once all the sugar has been added continue to whisk until the mixture reaches stiff peaks, about 5 minutes. Fold in the vanilla extract and food colour, starting with a small amount, until you reach your desired pink or red shade. Scrape the meringue into the piping bag and pipe meringue kisses 1” apart onto prepared baking sheets.
    4. Bake for 1 ½ - 2 hours, rotating sheets halfway through, or until the meringues are dry and can be lifted easily off the parchment paper. Turn the oven off and let meringues cool in the oven overnight or for 1 hour.
    5. When meringues are cool melt 1 cup coating chocolate of your choice in the microwave on 30-second increments. Dip bottom or sides of meringues into chocolate then dip into sprinkles. Once you’ve dipped all your meringues, place in the fridge to chill for 10 minutes. Store at room temperature in a sealed container.