MAKES 60 KISSES | 10 MINUTES PREP | 1 HOUR 30 MINUTES COOKING
- 4 medium egg whites
- 200g caster sugar
- 4 different food colour gels
Separate your egg whites and add to a clean, dry bowl (this is important). Start to whisk. Add the caster sugar one spoon at a time. Once you have added in all of your sugar, pop in a drizzle of vanilla extract and whisk for a further 5 minutes until you have a glossy, shiny meringue mix. You'll also know it's done when you pinch a little and rub it between your fingers it should feel smooth not grainy!
Grab yourself a BIG piping bag. Fold out the rim so the bag holds its shape and paint a generous stripe of food colour gel down the inside of the piping bag, repeating with every colour, keeping them separate. Fill your bag with meringue and pipe your kisses onto a lined baking tray. Best to get rid of the first few centimetres of meringue as it will have too much food colouring and will cause your meringues to melt in the oven.
Pop your tray into a preheated oven at 140°C for an hour, at which point drop the temperature down to 120°C and cook for a further 30 minutes.
Serve with crushed berries and cream!