Baking Master Class with Matt Adlard
70g egg whites
70g caster sugar
70g icing sugar
To make the meringue kisses, preheat the oven to 60C on the dehydrate setting.
To the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and whisk on medium. Once the egg whites become thick and frothy, slowly start adding the sugar about 1 tablespoon at a time, waiting 20 seconds before the next addition.
Once you’ve added all the sugar, whisk for 2 minutes more. The meringue should have a stiff peak and you shouldn’t feel any sugar granules when you rub it between your fingertips.
Remove the bowl from the mixer and sift the icing sugar into the bowl.
Fold this in gently with a spatula until it’s all incorporated and the meringue is smooth.
Add the meringue to a piping bag fitted with a round-tip nozzle. If you want to add some colour, you can paint a thin line of gel colour on the inside of the bag before you add the meringue.
Place a silicone mat on a baking tray and pipe kisses of meringue.
Place them in the oven and dehydrate then for 3-4 hours or until they feel firm to the touch.
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