These colourful and fun rainbow meringue kisses can be enjoyed on their own or used as decorations for cakes and desserts.
It was my niece, Shruti’s seventh birthday yesterday. Being away from home and not getting to bake novelty cakes very often, I look forward to these special events to be able to return home and partake in baking them something really special.
Unfortunately, with the current state of the world, this was not possible this year. I did get out my baking tins however, and baked a lovely rainbow cake to share with her virtually – but that’s for another post 🙂
The real excitement of rainbow cakes are cutting into them to reveal a multitude of different colours, surprising your audience. I therefore decided to frost it with a simple Swiss meringue buttercream, to let the colours on the inside stand out.
I did want to dress it up with a bit of colour however, so decided to make these pretty meringue kisses to place on the top.
They are actually quite easy to make. The only tricky part is filling a single piping bag with all the different colours. I have tried to document them as best as possible in the recipe below, but thanks to the power of Google, a simple Google search of Rainbow Meringue Kisses should give you a crash course on how to fill your bag.
These are as pretty as they are tasty, with a lovely crisp outside and a softer inside, thanks to the addition of cornstarch. I do hope you give this a try, the little effort involved in mixing all the different colours is completely justified by the end result!
- 2 large egg whites
- 1/4 tsp salt
- 190g castor sugar
- 1/2tsp cornflour
- gel food colour of your choice
- Place the egg whites in a large bowl, together with the salt and beat until the mixture is frothy and just beginning to form soft peaks.
- At this point, begin to add in the sugar a tablespoon at a time until fully incorporated.
- Continue to beat until the meringue is stiff and glossy
- Add in the cornflour and continue to beat.
- Divide the meringue equally into six different bowls and colour each as desired.
- Fill each of these colours into a ziplock bag and snip off an end.
- On a sheet of clingwrap, pipe each colour horizontally down the length of the clingwrap, next to one another.
- Roll the clingwrap so all colours are coiled into a cylinder and twist the ends of the clingwrap. Snip off one of the twisted ends to allow the meringue to move through the piping bag.
- Insert this roll into a piping bag, fitted with the nozzle you desire, and pipe the meringues onto a lined baking sheet.
- Bake at around 70 degrees Celcius, for around 90min until the meringues are dried and easily come away from the baking paper.
- Once cooled, use to decorate as desired.
This recipe is by adventuresofsugar.com