• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • About
  • Recipe Index
  • Food Photography and Styling
  • FAQ
  • Contact

Swirled Meringue Kisses

December 4, 2016 by Salma 2 Comments

Swirled Meringue Kisses Swirled meringue kisses add a crisp sweet touch to many desserts and creations, and are one of my favourite ways to dress up a layer cake. I used red gel-based food colouring to swirl these meringues, as they provided the final flourish for this delicious Dark Chocolate Peppermint Brownie Cake, but you can of course use whatever colour suits your palate best.

Baking Notes
(1) To ensure the greatest volume when whisking your egg whites, ensure all cooking utensils are squeaky clean from grease, and that you use the freshest eggs possible, and at room temperature. If you need to bring the eggs quickly to room temperature from the fridge, placing them uncracked in a small clean bowl of warm water will hasten the process.

(2) To achieve the swirled effect, I tinted a small portion of meringue red, and streaked it inside the piping bag. Ensure this step is carefully carried out, as it will contribute significantly towards the aesthetics of your meringue kisses.

(3) This recipe makes a large batch of meringue kisses, which is often far too many for one cake, but the alternative of making a smaller quantity is difficult as it would require whisking a very small amount of meringue. I like to use the opportunity to make a large batch and then store them in an airtight container for up to 2 weeks (store straight from oven when cooled completely to prevent moisture degrading their quality), so they can be used to decorate other cakes or desserts.

Swirled Meringue KissesSwirled Meringue Kisses
Makes 50-60 small (approx. 2.5cm) swirled meringues kisses

Ingredients
2 large egg whites, at room temperature
110g caster sugar, sifted
Gel-based food colouring

Method
(1) Pre-heat oven to 140°C (120°C fan-forced) and line a baking tray with baking paper.
(2) Place egg whites in free standing mixer with whisk attachment and whisk on medium speed until frothy.
(3) Slowly add caster sugar, tablespoon by tablespoon, while continuing to whisk.
(4) Turn mixer up to high speed and continue whisking until mixture transforms into glossy thick meringue and stiff peaks form. If you rub a little meringue between your fingers it should feel completely smooth, with no grittiness of undissolved sugar.
(5) Prepare a piping bag with a small round nozzle (I used a nozzle with a 0.5cm or ¼“ round tip) and turn the edge of the piping bag down to allow greater access to the interior.
(6) Place 2 teaspoons of meringue in a separate bowl and use gel-based food colouring to tint to a deep shade of desired colour.
(7) Using a toothpick or skewer, streak the coloured meringue evenly lengthways on the inside of the piping bag. Repeat this step twice, to achieve 3 evenly spaced coloured streaks lengthways inside the piping bag.
(8) Carefully fill the rest of the piping bag with the white meringue.
(9) Pipe small (approx. 1.5-2cm) blobs of meringue onto your tray approx. 2-3cm apart to allow for expansion. You should notice little coloured streaks or swirls appearing in your meringue kisses as you pipe. Often the first 2-5 meringue kisses may not have enough colour but this is usually resolved after piping a few meringues.
(10) Place tray in oven and turn the oven down to 120°C (100°C fan-forced). Bake for approximately 60 minutes, then turn oven off without opening the oven door and leave tray in for at least another 20 minutes to allow the meringue kisses to cool down slowly.
(11) Store in an airtight container for up to 2 weeks or devour immediately.

Enjoy!

Credits and Sources
White ceramic embossed dessert plate and tea strainer (styled as serving dish) from Marley and Lockyer

Filed Under: Meringues & Pavlovas Tagged With: Meringue

Previous Post: « Spice Infused Rhubarb Cheesecakes
Next Post: Dark Chocolate Peppermint Brownie Cake »

Reader Interactions

Comments

  1. LDwyer

    December 10, 2016 at 12:18 am

    Do you have any pictures of how you make the swirls in the merengues? I can’t seem to understand how you make that happen.
    They are so adorable!

    Reply
    • Salma

      December 12, 2016 at 9:09 pm

      Hi Lisa, thanks for your comment and query. I actually didn’t end up taking any shots during prep, I’m sorry! This post from Bakerella on Meringue Kisses has an image that may help explain the technique though: http://www.bakerella.com/meringue-kisses/ 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

Weekend cake vibes 💕
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#onmytable #weekendbaking #yoghurtcake #loafcake #berrycake #raspberrycake #blackberrycake #figcake
“Desserts satisfy a different kind of hunger: th “Desserts satisfy a different kind of hunger: they nourish the soul, if not the body.” - Greg Malouf
⠀⠀⠀⠀⠀⠀⠀⠀⠀
A few years ago I read this eloquent passage, and my enduring love for desserts made complete sense. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Desserts nourish the soul not only in the joy of consumption, but in the labour of love of baking, creating, and sharing a piece of ourselves with those we hold close to our hearts. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
It’s been a challenging few years, but right now it’s comforting to finally navigate my way back to baking and sharing that contentment with loved ones.
What’s your favourite thing to bake in autumn? I What’s your favourite thing to bake in autumn? I think I’ve found a new love this season in this Honey Ricotta Cheesecake + Brûlée’d Figs. Shot recently for @harrisfarmmarkets. So simple yet so divine, it’s the kinda thing that will have you raiding the fridge late at night Nigella style 😆 recipe up on the blog
Farewell to March with these fig and blackberry ca Farewell to March with these fig and blackberry cake vibes 💕
Can’t believe the deluge of rain over the last f Can’t believe the deluge of rain over the last few days! Hope all of you living across Australia’s east coast are staying safe in this weather, it’s been heartbreaking seeing the flooding 💕 this image is from my most recent shoot for @harrisfarmmarkets a few weeks ago, when the days were a little warmer and best spent outdoors sipping on these little Blackberry Rose & Lime Mocktails 😌
That Persian Love Pavlova 💕 Valentine’s Day m That Persian Love Pavlova 💕 Valentine’s Day may well be over but don’t worry, this gorgeous rosewater pav topped with cardamom cream, fresh figs, Turkish delight and slivered pistachios will be hanging around for a while. Recipe up on the blog ☺️
Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
Follow @thepolkadotter on Instagram

Latest Blog Posts

Chocolate Coconut Chai Caramel Cupcakes | The Polka Dotter
Maple Yoghurt Loaf Cake | The Polka Dotter
Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter
Blackberry Rose & Lime Mocktails | The Polka Dotter
Persian Love Pavlova | The Polka Dotter
Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter
Mango & Macadamia Mini Ice Cream Cakes | The Polka Dotter
Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Chai Poached Pears + Salted Caramel | The Polka Dotter

Copyright © 2022 · Foodie Pro & The Genesis Framework