Recipe: Watermelon Kisses
Mini meringue kisses flavoured with watermelon
- watermelon essence
- 500 g Sugar
- 250 g Egg whites
- pink food colouring
- green food colouring
- black sesame seeds
Meringue Girls Mixture
This is our mother mixture. We use this method when ever we make our meringue kisses, giant meringues, pavlovas or decorative festive meringues! Our mixture is fail proof and so easy to remember- a 2:1 Ratio of Sugar and Egg Whites!
Preheat your oven to 200C. Line a small baking tray with baking parchment, pour in the caster sugar and heat it in the oven for 7 minutes. Heating the sugar helps to create a glossy, stable mixture. Pour the egg whites into a mixer and whisk them slowly, allowing small stabilising bubbles to form, then increase the speed until the egg whites form stiff peaks.
Take the sugar out of the oven, and turn oven down to100C. With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture.
You should continue to whisk for at least 5 minutes once sugar has incorporated. Feel a bit of the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy.
You are ready to go!
Flavouring / Colouring / Baking
Flavouring and colouring meringue kisses
Flavouring kisses can be tricky as there are a lot of things that can go wrong. Adding to many nuts can deflate the mixture as they can be very oily. Over mixing can deflate the mixture as this will knock out all of the volume.
Fold through the watermelon essence into your meringue mixture. Paint the inside of your piping bag with alternating natural green and pink food colouring, We usually do about 4-5 spaced out stripes. Spoon your meringue into your disposable piping bag and cut the tip off (about a 50 pence size hole). Pipe out your kisses by keeping the bag tight, straight and directly above your baking tray. Squeeze from a 2cm hight from the baking tray and then let go before pulling up to form the lovely peaks. Place in the oven.
We like to keep our meringues mallowy and soft in the middle, so take them out of the oven as soon as they lift off the baking paper with the base intact, about 35-45 minutes.
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