Strawberry Meringue Kisses

March 24, 2018
Created by Chef Casey Bowthorpe
90 minutes
Serves 48 kisses
  • 4 large egg whites
  • 1/4 tsp cream of tartar or lemon juice
  • 1 cup sugar
  • 1/3 cup freeze dried strawberry powder*

Preheat oven to 200°.

Line 2 sheet trays with parchment paper.

In a clean dry bowl of a stand mixer fitted with the whisk attachment, add egg whites. Beat on medium-high speed until foamy. Add cream of tartar, or lemon, increase speed to high and whip until mixture forms soft peaks.

In a bowl, sift together sugar and strawberry powder. Gradually add strawberry sugar and continue beating until whites are stiff and shiny.

Transfer to a piping bag. If you want to use a star tip fit the bag with that first. Snip off a small piece of the tip; you want about a ¼” hole to pipe through. Pipe out meringues on prepared sheet trays; forming small “kisses” about 2″ in diameter.

Bake until meringues are firm and dry, about 1 hour. Turn oven off and let meringues sit in oven for 30 minutes.

Gently peel kisses off parchment paper. Store at room temperature in an airtight container.

*To get freeze dried strawberry powder, place freeze dried strawberries in a food processor and blitz until a fine powder, about 10 seconds.

Notes: If wanting to make larger meringues or pavlovas, the recipe is the same, just extend the cook time. If doing Four inch povlovas, or nests, add 30 more minutes.