Rainbow Meringue Kisses

Name: Rainbow Meringue Kisses
Prep time: 35 min
Cook time: 120 min
Total time: 155 min
Yield: 70
Cuisine: Korean
Ingredients: Aged Egg Whites (see below for explanation) 150g; Sugar 300g; food coloring (purple, yellow, Orange, Red, Blue)

The Best Meringue Cookie

by Hanbit Cho July 2, 2022

written by Hanbit Cho July 2, 2022

Rainbow Meringue Kisses are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Meringues look simple – essentially you only need egg whites and sugar. But meringue itself is science and does require you to follow guidelines. Here, I’ll be showing you how to make amazing meringue kisses using Swiss meringue.

Follow along with the 📝 recipes below👇🏾👇🏾

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Rainbow Meringue Kisses

Rating: 5.0/5
( 1 voted )

Serves: 70 Prep Time: 35 Minutes Cooking Time: 120 Minutes 120 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Aged Egg Whites (see below for explanation) 150g
Sugar 300g
food coloring (purple, yellow, Orange, Red, Blue)

Instructions

Key Point

I didn't cover this in the video but what I mean by aged egg whites is to:

Crack the eggs
Separate yolks and whites
Store the egg whites in the fridge for 3days+
Fresh egg whites will most likely cause your meringue kisses to crack.
Watch the video for steps. Bake at 90~95C (pre-heat 90~95C) for 90~120mins. I used 2cm round nozzle to pipe it!

Notes

Quantity:

Roughly 70 meringues kisses when piped at 3.6cm diameter size

How to store:

Can store in the fridge for up to 2~3days. The cake dries out so cover it up with a cake cover.

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Recipe video

Bon Appétit

Let us know what you think of today’s Rainbow Meringue Kisses tips, tricks, and hacks!

Hanbit Cho

Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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