Rose Meringue Kisses

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This is my last and final dessert from my Diwali dessert box collaboration with Amisha from The Jam Lab! Amisha made some gorgeous Mango Saffron Henna Macarons that are almost too pretty to eat! I’m sharing a simple meringue kiss recipe that is adapted from Dominique Ansel’s famous Mini Me’s (mini meringue kisses!) I flavored my meringue kisses with a touch of rose water and colored them with orange and green food coloring to jazz them up a bit! These rose meringue kisses are made with powdered sugar as opposed to granulated sugar which is typically used in meringues. The powdered sugar causes the kisses to just melt in your mouth! I underbake my kisses just slightly so that the middles are a little mallow-y and soft.

I’ve seen cute little colorful meringue cookies all over Instagram lately and to quench my FOMO I knew I had to make some for Diwali! You can totally eat them on their own but I like to use them as cake toppers, with fresh fruit and whipped cream or with a slice of pie! I tried making meringues with granulated sugar but ended up having to throw out 2 batches because I messed up the technique! You have to add the sugar to the egg whites at the perfect time and rate otherwise the sugar will never dissolve and you get a gritty meringue. I’m glad this recipe calls for powdered sugar which makes this recipe infinitely easier to make!

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! Ihope you guys enjoyed my Diwali dessert box series with Amisha, but it ain’t over yet! I still have more sweets coming your way!

Rose Meringue Kisses

Author: Milk and Cardamom
Total Time: 1 hour 45 minutes
Yield: 20 1x
Diet: Vegetarian

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Description

Mini melt in your mouth mallow-y meringue cookies flavored with a touch of rose water.

Ingredients

Units Scale

2 egg white (60 g)
1 cup plus 2 tbsp (133 g) powdered sugar
1/8 tsp salt
1/4 tsp rose water
gel food coloring (optional)
gold leaf (optional)

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Instructions

Preheat oven to 200°F/95°C. Line a baking sheet with parchment paper.
Heat up a saucepan with 2 inches of water over medium heat and bring to a simmer.
Add egg white and powdered sugar into the bowl of a stand mixer or a large mixing bowl. Place the mixing bowl on top of the saucepan with the water. Make sure the bottom of the bowl does not touch the water. Whisk the mixture for up to 3 minutes or until it reaches 114°F/45°F.
Remove the egg white mixture from the heat and place the bowl into the stand mixer. Using the whisk attachment, whisk on high for 8 minutes. The meringue will double in size. Add rose water and salt and mix for another 1 minute.
Take a piping bag, fitted with a round tip, and use a paintbrush 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.
Bake for 90 minutes or until the meringue lifts away from the tray easily. Cool completely on a rack.
To decorate with gold leaf, pour a 1/4 tsp of clear alcohol (vodka, gin, etc) into a small container. Dip a tiny brush into the alcohol and then take a small piece of gold leaf and brush it onto the meringues. The alcohol helps the gold leaf stick to the meringue and will evaporate off. Store the meringues in an air-tight container for up to 1 week.