{"id":32530,"date":"2018-12-03T05:00:01","date_gmt":"2018-12-03T10:00:01","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=32530"},"modified":"2022-11-14T12:02:40","modified_gmt":"2022-11-14T17:02:40","slug":"meringue-kisses","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2018\/12\/meringue-kisses.html","title":{"rendered":"Meringue Kisses"},"content":{"rendered":"

Meringue Kisses –\u00a0melt in your mouth mini meringue cookies that are light as air, naturally low calorie, dairy free, gluten free and soy free.<\/p>\n

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These little meringue kisses are so adorable and so yummy. Crunchy on the outside yet slightly soft on the inside, they melt in your mouth like a little ray of sunshine. Coming in at only 26 calories per cookie, these treats are naturally low calorie, fat free, dairy free, gluten free and soy free. Despite all that, they’re delicious!\u00a0Bag them up with a pretty ribbon and gift tag for a sweet little gift for teachers, neighbors and hostesses. Sprinkle a few onto your Christmas cookie tray for added color, use them to top off your favorite cake or cupcake, or go all out with the\u00a0Cream Tart Tree Cake<\/strong><\/a> I shared last week.<\/p>\n

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HOW DO YOU MAKE MERINGUE COOKIES?<\/strong><\/h6>\n

Traditionally, meringue cookies are made using raw egg whites and sugar, gradually adding the sugar into the egg whites as they’re whipping. The cookies are baked low and slow to essentially dry them without overheating or browning. The result is crisp, delicate and heavenly.<\/p>\n

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ARE MERINGUE COOKIES SAFE TO EAT?<\/strong><\/h6>\n

I am a super freak when it comes to raw eggs in real life, and even more so when it comes to recipes I share here on the blog. I made the first batch of these following a traditional meringue cookie recipe but started second guessing wether the cookies ever got hot enough on the inside to ensure they were safe to eat. Now I know that salonmella is typically found in egg yolks not egg whites and most eggs are safe to eat. However, you don’t know if an egg is contaminated with salmonella until it’s too late. Having spent days in the hospital very ill with food poisoning back in 2007, I’m just not one to mess around with raw eggs. That’s why I started adding the requirement in our Swiss meringue buttercream recipes to heat the egg mixture to 160F (the temperature needed to pasteurize a raw egg) years ago. Back then I scoured the internet to find a SMBC that noted a temperature and could NOT find a single one! I read article after article on egg safety and finally decided that I was going to heat to 160F and update all of our recipes to include this step. I see this step in so many recipes now and am thrilled that more pregnant women, small children, elderly and immune compromised individuals can safely eat Swiss meringue buttercream without worry.<\/p>\n

So when it came to these cookies, I decided to make a second batch that followed our standard process for Swiss meringue — heated to 160F — then whipped, tinted, piped and baked. Some of you are certainly going to say that a tad overboard on the safety protocol. If that’s you, go with this traditional recipe<\/strong><\/a> and you’ll love the results. If you’re like me, you’ll want to give my recipe a try. The meringue is stable to work with, baked up beautifully, tasted exactly the same and gave me piece of mind. All can enjoy these meringues without worry!<\/p>\n

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TIPS FOR MERINGUE COOKIE SUCCESS:<\/strong><\/h6>\n