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Meringues look simple - essentially you only need egg whites and sugar. But meringue itself is science and does require you to follow guidelines. Here, I'll be showing you how to make amazing meringue kisses using the Swiss meringue.

▶Rainbow Meringue Kisses◀

Quantity: Roughly 70 meringues kisses when piped at 3.6cm diameter size

Aged Egg Whites (see below for explanation) 150g
Sugar 300g

Watch video for steps. Bake at 90~95C (pre-heat 90~95C) for 90~120mins. I used 2cm round nozzle to pipe it!

▶Key Point◀
I didn't cover this in the video but what I mean by aged egg whites is to:
1) Crack the eggs
2) Separate yolks and whites
3) Store the egg whites in the fridge for 3days+
4) Fresh egg whites will most likely cause your meringue kisses to crack.

How to store: Can store in the fridge for up to 2~3days. The cake dries out so cover it up with a cake cover.


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★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware

★My Ingredients★
Dark Couverture Chocolate: [ Ссылка ]
White Couverture Chocolate: [ Ссылка ]
Valhrona Cocoa Powder: [ Ссылка ]
Snow Sugar: [ Ссылка ]
Ghirardelli Chocolate Sauce: [ Ссылка ]

★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt ([ Ссылка ])
Silicone Mat: Silpat([ Ссылка ]) or Silpat equivalent([ Ссылка ]) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X ([ Ссылка ])
Food Processor: Hanil ([ Ссылка ])
Stand Blender: Vitamix QuietOne ([ Ссылка ]) Infrared Thermometer: [ Ссылка ]
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: [ Ссылка ]
Zester: Microplane ([ Ссылка ])
Whisk: Matfer

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★Online Class★
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#meringue #meringuekisses #머랭쿠키 #머랭

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