Meringue kisses: the recipe for light and crumbly sweets with hazelnut cream

I meringue kisses they are gods treaty delicious and crumbly, inspired by the famous Piedmont pastries. They are small clouds of sugar, with a crunchy and almost impalpable consistency, united by a delicious and irresistible layer of hazelnut spreadable cream: for a simple but very effective dessert, ideal to enjoy as a couple at the end of a a Valentine’s Day dinner, or serve at snack with a cup of hot tea.

To prepare perfect meringues, we used the same weight of album e sugaricing and semolina, then we whipped the ingredients together in the pitcher of a planetary mixer using the French method which, unlike the Italian method, does not include the passage of pasteurization of egg whites with a sugar syrup.

A recipe for everyone which therefore does not require any particular skills, but only a little patience while waiting for the cooking time meringue (in the oven, at low temperature, and for about 1h30), and a pinch of dexterity with the pocket bag, to be used here with the star nozzle.

If you wish, instead of the hazelnut cream, you can opt for a pistachio paste, a white chocolate ganache, a mousseline cream or a Jam your selection. Or you can arrange the meringue kisses in a tin box, wrap them in ribbon, and take them to a friend’s house as a welcome gift.

Find out how to prepare meringue kisses by following the step-by-step procedure and tips. If you liked this recipe, also try the morettini.

How to make meringue kisses

Pour the egg whites into the bowl of a stand mixer 1.

Start skimming the egg whites with an electric whisk. 2.

Mix the caster sugar 3 and whip at maximum speed for at least 10 minutes.

At the end you will have to obtain a firm and firm mixture 4.

Mix the sifted icing sugar 5little at a time.

Mix gently with a spatula 6with movements from bottom to top, so as not to disassemble the compound.

Transfer the mixture obtained into a pocket bag fitted with a star tip and shape, on a baking sheet covered with parchment paper, several meringues of the same size 7.

Once all the meringues are done 8put them in a preheated oven at 100°C and bake them for about 90 minutes, taking care to leave the door slightly ajar.

After the cooking time, take out the meringues 9 and let them cool completely.

Then fill the bottom of 1 meringue with the hazelnut spread ten.

Then match another meringue by matching the bases 11.

When they are ready, arrange the meringue kisses on a plate 12 and continue like this, until all the ingredients are used up.

When you’re done, arrange the meringue kisses on a platter or serving platter 13bring to the table and serve.

Advice

When making the meringues, remember to make them all same sizewhich must resemble that of a nut: you will thus obtain perfect sweetness, like those of pastries, and the cooking will be uniform.

In any case, for optimal success, we suggest that you never exceed the temperature Of 100°C and leave the oven door slightly ajar: this way the steam will escape and the meringues will be dry inside and crispy.

If you wish, you can add a few drops of food coloring sprinkle and prepare meringue kisses on the theme of the occasion to celebrate: pink for Mother’s Day, red for Valentine’s Day, multicolored for Carnival… Or, for a more sinful version, you can combine the whites eggs mounted with melted dark chocolate and thus try the mini meringues variegated with cocoa.

storage

The meringue kisses are kept in a tin box, or under a bell jar, to 2-3 days massive.