Glittery kisses

I made these yesterday. Very barbie right? These were my second attempt kisses of the day! I had burnt the first batch as I had preheated the oven to 200 degrees which I had followed from a recipe. 

However, my oven seems to not comply with recipe instructions. Anyway, barbie or not, I was quite proud of these little strawberry meringues because a) they were not singed b) they were an ok shape and c) they taste a little like candy floss! 

Ingredients
2 egg whites
60g of caster sugar
pinch of salt
flavouring
colouring
cream of tatar.

You will need
Whisk
Baking tray
Parchment paper/foil 
piping bag and star shaped nozzle

   Preheat oven to 100°C ( Mine was 75°C as I was overly cautious due to disastrous first batch).

     Whisk two egg whites with a stand mixer or hand whisk on a medium setting.

        Add a pinch of salt

  While the whites are whisking away measure out 60g of caster sugar.

     When the egg whites have thickened and have soft peaks you can gradually add in your sugar, tablespoon amount each time.

     Add in half a tea spoon of cream of tartar.

     A few drops of your favourite flavouring.

 A few drops of your favourite colour. I chose red gel colouring.

     Increase the speed and watch as your meringue thickens.

     Stop once you have a thick glossy mixture. You should have stiff peaks when you remove your whisk!

  Grab your piping bag. Works best if someone is handy to hold the bag open as you use a spatula to tip the mixture in.

     Use a star shaped nozzle to make your kisses on a baking tray lined with parchment paper.

     Make sure they have a bit of space between them, say 5cm or so.

     Leave in the oven for just over an hour until they are firm to the touch and you can’t resist any longer to eating one! 

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