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This little cute chocolate kisses are simply adorable and easy to make. Every time I make something that only uses egg yolks like Custard Pastry Cream or Bake Ahead Custard, I am often left with a problem of where to use the egg whites. There are variety of ways to use it, like Egg white Omelet, or my favorite Egg and Cheese in a Hole, or French Macarons.
With those options, I cannot believe that I didn’t even consider sooner using the left over egg whites for Meringue. If there is any better way to use egg whites, if for Meringue. Well, better late than never. I made it, and I loved it!
Plain Meringue is good on its own, but why stick to the plain and basic when I can put a twist on it and make it more fun and interesting? So that’s what I did. I turned the plain Meringue into this Mini Chocolate Kisses Meringue. This mini cookies have a crunchy outer texture, with soft and chewy center and smooth decadent coating that balances the sweetness of the cookie. They may look elegant, but they are surely easy to make. The steps are long because of additional tips and detailed instructions. Once you are able to make it , you will not have to go over each step as you are already familiar with the consistency and speed settings. Let’s get started!
- 1 egg white, room temperature
- 1/4 cup granulated sugar
- 1/8 tsp. cream of tartar
- 2 batch of Chocolate Ganache for dipping and coating
Note: For bigger batch, the ratio should be 1/4 sugar for every egg white (1 egg)
Tips for successful Meringue:
- Clean bowl and whisk – Wipe the bowl and whisk with vinegar or lemon, or just simply wipe it clean dry paper towel.
- Room temperature egg whites – This is VERY important. Room temperature egg white whipped better.
- Egg whites only – Make sure there is not even a small drop of egg yolks or egg-shell.
- Gradually add the sugar – Do not dump all the sugar one time. Gradually add 1 tbsp at a time, in 10 seconds interval.
- Final stage should be in stiff peaks – Structure is important so that the cookie will not collapse
- Preheat your oven to 275°F. Line a baking sheet with parchment paper and set aside.
- Begin whisking the egg whites with the whisk attachment on medium speed for 3 minutes, until the mixture starts to become fluffy and bubbles starts to form. In my kitchenAid mixer, it’s the settings 4.
- Add in the cream of tartar.
- Increase speed (KitchenAid settings 6) and gradually add 1 tbsp of sugar in 10 seconds interval. The foam and air bubbles will start to tighten and the whites will become opaque. The “soft plop” stage describes eggs whites that hold onto the whisk but do not form peaks.
- Add the remaining sugar as the whites turn into “soft peaks.” Continue adding in the sugar until the whites begin to form soft peaks. Here, the whites will begin to hold their shape, but will eventually slump over and melt back into the bowl.
- Increase the speed to medium-high. After the whites begin to hold their shape, bump up the mixer to medium-high until they hold firm peaks.
- Watch for the “firm peaks” stage. Firm peaks are achieved when whites hold their shape. If you pull the whisk straight out of the bowl, a peak will form. At this stage, the tip of the peak will fold back over onto itself.
- Add gel food coloring or additional flavors, if using. Mix in a tiny bit of gel food coloring or other extracts until the whites hold stiff peaks. – Optional
- Watch for the “stiff peaks” stage. The stiff peaks stage is what we are trying to achieve. At this point, the peaks should stand up nice and straight. The whites will be glossy and smooth. If you rub a bit between your fingertips, it should feel silky (meaning the sugar has completely dissolved.)
- Add 1 tbsp sifted cocoa powder. Mix for 20 – 30 seconds on until just combined. Do not over mix.
- Fill the piping bag with meringue. Fit a piping bag with a plain round or star tip. Unfold the top of the piping bag about halfway, then use a rubber spatula to fill the bag with the meringue. Fill the bag only 1/2 to 3/4 of the way full to prevent the meringue from spilling out the top of the bag.
- Pipe out the meringue. Gently squeeze the piping bag to push out any air pockets before getting started. Pipe meringue kisses by holding the bag perpendicular to the baking sheet. Hover the top slightly over the sheet and pipe a “kiss” of meringue: pipe the meringue, stop pressing the bag, then pull up on the bag. (Alternatively, you can use a soup spoon to scoop large, rustic meringues.)
- Bake for 60 to 90 minutes. Depending on the size of your meringue, bake for about 60 minutes, or until the outside is crisp and the inside is dry yet chewy. They should feel light and hollow. When done, the meringue should easily peel off the parchment paper. Turn the oven off, crack the door open, and let the meringue cool completely in the oven.
Makes 24 medium size meringue
Good to know:
- Storage: Baked meringue may be stored in a covered container at room temperature for a few days. Do not refrigerate.
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