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Ken Spaulding
Meringue kisses
Try these meringue kisses
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Ingredients
Directions
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Preheat the oven to 120ºC.
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Beat the egg whites stiffly in a fat-free bowl. Start slowly, beat faster and add the baking powder.
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Then add the caster sugar spoon to spoon. Continue to beat until the protein mixture is thick and shiny.
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Slowly add half of the icing sugar and carefully spread through it. Add the rest of the icing sugar and spat through again.
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Put the egg white foam in the piping bag and spray small tarts on the baking tray.
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Put a wooden spoon between the oven door and bake the meringues, depending on the size, 1-1.5 hours in the oven. They are ready when the outside is firm and you can easily lift them without the bottom sticking.
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Melt the chocolate au bain-marie and dip the bottom of the meringues. Sprinkle with some speckles and let the meringue kisses upside down until the chocolate has solidified.
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Nutrition
105Calories
Sodium0% DV0g
Fat6% DV4g
Protein2% DV1g
Carbs6% DV17g
Fiber0% DV0g
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