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An easy recipe for making easter meringue kisses, dipped in chocolate and coated with nuts. A dairy and gluten free cookie recipe

Easter Meringue Cookies

  • Author: Posh Little Designs
  • Prep Time: 15
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 75+ 2" meringue kisses 1x
  • Category: Baking
  • Method: Meringues
  • Cuisine: Dessert
  • Diet: Gluten Free

Description

French meringue kisses, flavored with a hint of marshmallow, then dipped in dairy free white chocolate and coated with chopped nuts for Easter. A delicious dairy and gluten free treat!


Ingredients

Scale

FOR THE MERINGUES:

80 grams of egg whites at room temp (2.5 egg whites)

130 grams of granulated sugar (1/2 cup + 2 TBSP)

Pinch of cream of tartar

23 drops Marshmallow extract or flavoring (I used LorAnn oils)

3 oz dairy free/vegan white chocolate

chopped nuts of choice

Pink, yellow and green gel food coloring (optional) + 3 bowls

2 piping bags fitted with two #12 round tips and 1 piping bag fitted with star tip 4B.

Parchment paper


Instructions

 

 

FOR THE MERINGUES:

  1. Prep the 3 piping bags with 2 round and 1 star tip.
  2. Preheat oven to 350. Evenly spread sugar onto a parchment lined baking sheet and heat in the oven for 5 minutes, setting a timer.
  3. Pour egg whites into the bowl of a stand mixer with whisk attachment.
  4. Beat on low until foamy.
  5. Sprinkle in a dash of cream of tartar to stabilize, then gradually increase speed to medium high.
  6. Whisk the whites on medium high until the peaks begin to firm up (medium peaks)
  7. Remove sugar from the oven.
  8. With the mixer on medium high, slowly pour sugar down the side of the mixing bowl incorporating into the whipped egg whites.
  9. Add the marshmallow oil and whisk egg whites, JUST until firm glossy peaks form.
  10. Be careful not to over-whisk.
  11. You’ll know the meringue is ready when holds its shape with a soft curled peak or birds beak.
  12. If coloring in 3 colors, divide the meringue between 3 bowls adding a drop of pink, yellow and green gel coloring to each. 
  13. Fold the coloring into the bowls of meringue until fully combined and desired color is achieved.
  14. Decrease oven temp to 200 degrees Fahrenheit (10 – 15 degrees lower if oven runs hot.)
  15. Transfer finished meringue to piping bag(s).
  16. Pipe 2 inch meringue kisses onto parchment paper leaving space between each. To achieve the cute curl on the tops of the meringues, slowly pull the piping bag up from the cookie when piping.
  17. Bake in the oven for 2 full hours.
  18. Finished meringues should be crispy on the outside with a soft chewy center and should remove from parchment easily.
  19. Allow to cool.
  20. Once meringues have cooled, melt vegan white chocolate over a double boiler. 
  21. Transfer melted chocolate to a small dish.
  22. Dip the bottoms of the meringues in the white chocolate.
  23. Coat the white chocolate dipped meringues with chopped nuts.
  24. Set back onto parchment to set. (About 20 minutes.)
  25. Enjoy, or store in an airtight container until ready to enjoy!
 

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