Berries and Mini Meringue Kisses | French Meringue
I have crafted thousands of these enchanting, bite-sized meringue kisses. Each miniature confection boasts a delicate, crispy exterior that melts instantly upon contact, releasing a burst of sweet indulgence with every bite. These little wonders are the perfect treat for any occasion, bringing a touch of culinary magic that promises to enchant both young and old alike.
How do I make:
These very tiny, crunchy, and sweet treats melt in your mouth with every bite.
Let's dive in, and I will show you how to make a dessert inspired by a Michelin-starred restaurant.
You will need only a few basic ingredients: egg whites, icing sugar, and caster sugar, in equal amounts. Use 60g of each, 60g egg whites or 2 egg whites
(One in two ratios—one egg and two sugars—French meringue method)
Ensure no yolks are mixed into the egg whites. Also, the bowl must be free of grease, oil, and butter. I use a balloon whisk attachment. Whip the room temperature egg whites for approximately 1 minute. Optional: ¼ tsp cream of tartar to help stabilize the mixture. When the egg whites start to foam, add the sugar gradually. This process helps trap air in the mixture, allowing the egg whites to reach their full volume, making your meringue light and fluffy.
Continue whipping until stiff peaks form. The peaks should stand up straight without collapsing.
Stiff peak
Don’t whip the egg whites too long. Stop when it looks shiny and glossy and has tripled in volume. To enhance the flavor, you can add a tsp of vanilla extract. I use powder vanilla for this recipe. Fold in the icing sugar using a spatula or whisk. This is the key to making sure your meringue holds its shape well.
Use a piping bag with the Ateco tip 108 or a tipless piping bag. Today, I use a tipless piping bag.
Cut a small end, about 2-3 millimeters. Pipe into small, tiny pieces like teardrops. Start at the cross side of the tray to guide your piping line. Press the meringue out from the bag and pull up. Do not touch the tip onto the tray. This is also called French meringue kisses. Bake at 210-220 degrees F for 20 minutes. Adjust the baking time if needed, depending on the size of your meringues.
These meringues are amazing and come off the trays easily You can keep them in an airtight container for one week in room temperature.
Supplies:
Stand mixer or handhell mixer mechine
Baking trays
Parchment paper or silicone matt
Piping bag: tip-less piping bag or tip Ateco 108
Yield:
Thousands of Kisses
French Meringue Recipe
Ingredients:
60g egg whites/2 egg whites
60g icing sugar
60g caster sugar
Optional 1/4 tsp cream of tartar
Step:
Whip the cream and icing sugar until stiff.
Soften the mascarpone cheese and fold in the whip cream and vanilla.
Place a piece of cake (you can use genoise, joconde, or lady finger biscuit)
with the mascarpone cream and berries compote,
repeating the layers.
Top with berries and a meringue kiss.
Dessert Berries Cup Recipe:
375g mascarpone
350g heavy cream/ 35% crea
1 tsp vanilla/vanilla bean
150g icing sugar
Steps:
Whip the cream and icing sugar until stiff.
Soften the mascarpone cheese and fold in the whip cream and vanilla.
Place a piece of cake (you can use genoise, joconde, or lady finger biscuit)
with the mascarpone cream and berries compote,
repeating the layers.
Top with berries and a meringue kiss.
To make berries compote:
Ingredients:
2 cup berries mixed
or
1/2 cup strawberries
1/4 cup berries
1/4 raspberries
Steps:
Cook and mash after thawing.
Inspired by Michelin-starred restaurant dessert
