Meringues

Happy 4th of July! This month the Leftover’s Club members decided to swap 4th of July themed treats! If you’re a food blogger and don’t know what it is check out my first Leftovers club post which explain what it is and how you can join!
This month I’m swapping with Faye from Live.Bake.Love . She has some amazing breakfast recipes that you guys definitely need to check out!

I’ve seen cute little colorful meringue cookies all over the internet lately and to quench my FOMO I made some myself.

It’s extremely simple to make as long as you have the right technique. Be sure to add the sugar while the egg white are semi-clear. Once the egg whites start to turn white and the egg proteins start getting stronger, it’s harder to dissolve the sugar.  Don’t fret if it takes long time to get the sugar to dissolve, just keep whipping it eventually it will get there.

I made mine super mini and cute, but you can pipe them much larger, it’ll just take longer to bake. The meringues turned out mallow-y, crunchy and chewy–perfect! Hopefully Faye enjoys them as much as I did making them. 
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Meringue Kisses

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• Total Time: 45 minutes
• Yield: 2 dozen mini meringues 1x

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Ingredients

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• 1 egg white **
• pinch of cream of tartar
• 1/3 cup + 1 tbsp granulated sugar **
• 1/2 tsp clear vanilla extract
• food coloring (optional)
• sprinkles (optional)

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Instructions

1. Pre-heat oven to 215 F. Line a baking sheet with parchment paper.
2. Fit stand mixer with whisk attachment. Add egg white to your mixer bowl and whisk on medium-low. When the egg whites are foamy add pinch of cream of tartar. Whisk 30 seconds. Speed up the mixer to medium and slowly add the sugar to the egg whites 1 tablespoon at a time.
3. Once all the sugar has been added, turn up the mixer to it’s highest setting and mix for 7-10 min. Now test the meringue by taking a little bit and rubbing it between two fingers. If you can feel the sugar granules, continue whisking on high. Whisk until you don’t feel any sugar granules between your fingers!
4. Take a piping bag ,fitted with a star or round tip,and use a paint brush to brush a line of food coloring down the bag (from the piping tip to top) Add as many lines and colors as you want, just make sure the bag doesn’t collapse on itself, which would smear it! Fill the piping bag with meringue and pipe small 1 inch dollops from a 90 degree angle onto the baking sheet. Decorate with sprinkles if you like!
5. Bake for 20-30 minutes or until the meringue kisses easily lift off the parchment paper. Turn off the oven, leaving the meringues in the oven. Remove the meringues when they are cool and enjoy!

Notes

** To be more accurate, weigh your ingredients. First weigh the egg white. Then the amount of sugar you will need will be 2x the weight of the egg white. (For ex. my egg white was 1.5 oz, I used 3 oz of sugar)

• Prep Time: 15 minutes
• Cook Time: 30 minutes

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Check out what the other Leftover’s Club members made this month: