- 300 Grams superfine sugar
- 150 Grams egg whites (about 5 eggs)
- Food coloring
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Pour the sugar into the baking tray, and bake for 5 minutes until the edges just begin to melt. Remove from the oven.
Pour the egg whites into the clean bowl of a stand mixer, fitted with the whisk attachment. Whisk on low, until bubbles begin to form. Increase the speed to high, and continue whisking until stiff peaks form.
Add one spoonful of sugar to the egg whites at a time, keeping the stand mixer on throughout. Ensure that after each addition of sugar, the egg whites come back to stiff peaks. Once all the sugar has been added, continue to whisk for 5-7 minutes, until you can rub the mixture between your fingers and not feel any grit from the sugar.
Decrease the oven temperature to 200 degrees F. Line a baking sheet with parchment paper. Place a dab of meringue on all four corners of the pan, and press on the paper so that it sticks down on to the pan.
Turn the piping bag inside out, and paint on 4-5 stripes of food coloring. Roll the bag back up so that the food coloring is on the inside of the piping bag. Carefully spoon the mixture into the piping bag. Snip off the tip of the piping bag, so that the hole in the end is about 1-inch in diameter. Pipe the meringue kisses on to the baking sheet.
Bake for 30-40 minutes, until the meringues can be easily lifted off the baking paper, with their bases still intact. Let cool completely.