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Meringue Kisses

Low chemical. Contains egg. Free of dairy, gluten, nut and soy.


Meringue Kisses
Meringue Kisses
canola oil, for greasing
maize cornflour (cornstarch), for dusting
60 ml (¼ cup) egg white (about 2 egg whites)
145 g (⅔ cup) caster (superfine) sugar
ground sea salt
1 teaspoon pure icing (confectioners') sugar



  1. Preheat the oven to 120°C (250°F/Gas 1). Lightly grease two baking trays, then dust them lightly with cornflour.
  2. Combine the egg whites, caster sugar and a pinch of salt in the small bowl of an electric mixer. Beat on high speed for 10–12 minutes. Gently fold in the icing sugar.
  3. Spoon the meringue into a piping bag fitted with a fluted tube. Pipe stars or rosettes onto the prepared trays. Bake for about 40 minutes, or until the meringues feel firm and dry. Allow to cool in the oven with the door ajar.


HINT: This is a basic meringue mixture. It makes small crisp meringues that store well in an airtight container. For best results measure your egg whites. The amount must be accurate to fully absorb the quantity of sugar.

Main ingredient:

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