Caster Sugar

for Baking


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Meringues Kisses


1 hour


100g SIS Caster Sugar
90g SIS Icing Sugar
100g egg white
Pinch of salt
½ teaspoon vanilla extract
Food colouring (optional)

  1. Preheat the oven at 90°C. Line baking sheet on a baking tray and set aside.
  2. Whisk egg whites and salt using an electric mixer on low-medium speed until soft peaks start to form.
  3. While the mixer is running, add SIS Caster Sugar, one tablespoon at a time, on medium-high speed until stiff peaks are formed.
  4. Add vanilla extract for another 30 seconds then stop the mixer.
  5. Add SIS Icing Sugar and fold gently into the mixture using a spatula until smooth and combined. Add in food colouring if you are using.
  6. Fill mixture into a piping bag and pipe onto the prepared baking tray.
  7. Bake at 105°C for 1 hour using the lowest rack in the oven, until the meringues are dry.
  8. Once the baking time is up, turn off the oven and let them inside the oven with the door closed for additional 2 hours.
  9. The meringue kisses should be crisp and good to keep for 2 weeks in an airtight container.

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Try a few more of our favourite savoury recipes below.

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