Meringue Kisses with a Fruity Twist

Updated: Oct 7, 2020

Sweet fruity clouds of crispy meringue. Y U M. Making meringue is super simple and as a naturally gluten free treat, it's definitely a summer favorite for me. The freeze dried fruit powders make these treats extra special.

Meringue is fairly easy to make but you will need a stand mixer fitted with a whisk attachment or a handheld electric whisk. If you can't find freeze-dried fruit, then feel free to just make them plain or experiment with some extracts or citrus zest! Use any fruit favors you want. Raspberry is my favorite though so make sure to try that one if you can get a hold of freeze dried raspberries.

Kitchen equipment you will need:

Mixing Bowl and Electric Whisk or Stand Mixer fitted with Whisk Attachment
Blender
Folding Spatula
Sieve
Piping Bag with a decorative tip
Parchment Paper

Ingredients:

3 egg whites
pinch of salt
1 teaspoon Distilled White Vinegar
1 cup Fine White Granulated Sugar (it is very important that it is fine - I use Domino brand)
1 tablespoon Cornstarch
4 tablespoons Freeze Dried Raspberry (blended into a powder)
4 tablespoons Freeze Dried Pineapple (blended into a powder)
4 tablespoons Freeze Dried Mango (blended into a powder)

Ok. Let's GO.

RECIPE LEVEL: Easy Peasy

HANDS-ON TIME: 30 minutes

BAKING TIME: 30 minutes (30 minutes extra cooling in the oven)

Method:

1. Preheat oven to 300F. Line two baking sheets with parchment paper.

2. Blend each of your freeze dried fruit separately into a fine powder and set them aside. You can choose whatever fruit you want. One fruit, five, doesn't matter! Take sugar and cornstarch and mix together in a separate bowl and set aside as well.

3. Place egg whites with a pinch of salt into your mixing bowl. Whisk to soft/medium peaks on high speed. Once you are at that stage, start adding the sugar a spoonful at a time while whisking.

4. Once you have added all of the sugar, stop the mixer, and make sure to scrape all the sides of the bowl so that you incorporate all of the sugar.

5. Add the vinegar and turn on the mixer on high speed for 3-4 minutes until the meringue is stiff and glossy.

6. Divide the mix into three separate bowls. Add the different fruit powders by slowly folding them in.

7. Fill three separate piping bags (or if you just have one, then you will have to fill it up and clean it after each meringue mixture.) Pipe small meringues on lined baking sheet. Take leftover fruit powders and sieve over the meringues.

8. Bake the meringues for 30 minutes. Once the 30 minutes are up, turn off the oven and crack the oven door open with a wooden spoon. The point here is to try to slowly cool the meringues to avoid cracking. Cool them in the oven for 30 minutes then remove and place on a wire rack.

9. Done!