Meringue Kisses 蛋白霜脆糖
These are one of the most adorable sweet ever! Little meringue cookies, just like a rain drop, with a little twist of the color. Crispy of the outside and marshmallowy inside, soooooo delicious that you can’t stop eating. Perfect sweet or lovely gift for the loved ones.
Lately, I just love to make meringue, pavalova and different color and shape of meringue cookies. Only two ingredients (egg whites & sugar), it takes no time to beat the meringue, then bake for less than a hour. The outside is very crispy and inside is soft and marshmallowy….oooh just heaven!
You can make different shape, color and size of the meringue, This little drop is my favourite, so adorable! It is a great gift idea to put little merinuge kisses into nice bag or jar, so pretty that everyone will love it!
做蛋糕時又剩了很多蛋白，最好就是做這個蛋白霜脆糖Meringue Kisses，外形像小小的水點，很可愛呢～外酥脆，裡面還有像棉花糖的質感，超超超美味！
材料只有兩種，簡單的將蛋白與糖打發，再焗便成，超美麗的甜品～一口一個，停不了口！
Beat the egg whites with the hand-mixer on low speed for about a minute. Then gradually add sugar (1 tablespoon at a time) and mix well on high speed. Beat until the merinuge is smooth and shiny, stiff peak formed.
蛋白要放在室溫，不可沾有蛋黃。打蛋器及大碗要清潔，沒有殘留水份及油脂。用電動打蛋器以慢速打發蛋白兩分鐘，會有泡沫出現。
然後逐少下糖，用中速打發一分鐘，泡沫會變少 （*可加一茶匙檸檬汁或塔塔粉，有助打發蛋白）不斷以高速打發一至兩分鐘，蛋白霜會出現“紋路”，會有小小鈎起，就成「乾性發泡 Stiff Peak」蛋白霜。將碗倒轉，如蛋白霜不掉下就ok。
You can flavor and color the merinuge if you like. For the color strips, turn the piping bag inside out and brush on strips of coloring. Turn the bag back and fill with merinuge.
在焗盤的四角塗擠點蛋白霜，再鋪上烘焙紙固定位置。將擠花袋由裡反到外，在上加上食用顏料，然後將袋反轉，將蛋白霜放入袋內，用剪刀剪一個小口。
Tip off the end of the bag, then pipe little kisses on baking sheet. Squeeze – stop – lift it.
Pop in preheated oven at 100C, for about 50 minutes, or until the kisses are dry.
在烘焙紙上擠雨點形狀：擠花袋離烘焙紙約2厘米，“擠 – 停 – 拉起”，就成雨點狀，也可以擠其他形狀。放入已預熱100度焗爐，焗約50分鐘，或至表面及底部乾身。待涼後要將蛋白霜糖放入密封罐保存，否則會變軟。
*這個食譜可做約80粒小水點
- 90 gram egg white
- 160 gram sugar
- 材料：
- 蛋白 -90克
- 糖- 160克
- Beat the egg whites with the hand-mixer on low speed for about a minute.
- Then gradually add sugar (1 tablespoon at a time) and mix well on high speed. Beat until the merinuge is smooth and shiny, stiff peak formed.
- You can flavor and color the merinuge if you like. For the color strips, turn the piping bag inside out and brush on strips of coloring.
- Turn the bag back and fill with merinuge. Tip off the end of the bag, then pipe little kisses on baking sheet. Squeeze - stop - lift it.
- Pop in preheated oven at 100C, for about 50 minutes, or until the kisses are dry.
Based on 3 Review(s)My New Cookbook
