{"id":1763,"date":"2014-10-27T07:47:58","date_gmt":"2014-10-27T05:47:58","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1763"},"modified":"2020-04-03T23:05:51","modified_gmt":"2020-04-03T21:05:51","slug":"%d7%a0%d7%a9%d7%99%d7%a7%d7%95%d7%aa-%d7%9e%d7%a8%d7%a0%d7%92","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1763&lang=en","title":{"rendered":"Meringue Kisses"},"content":{"rendered":"

\"2013-08-23<\/a><\/div>\n<\/p>\n

Ingredients<\/h3>\n

200 gr. egg yolks
\n400 gr. sugar<\/p>\n

Preparation<\/h3>\n

Fill a pot with about 2cm\/1inch water and bring to a boil.
\nPlace a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie).
\nPlace the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completely (take a drop between two fingers and make sure it doesn’t feel grainy).<\/p>\n

\"2013-06-14<\/a><\/div>\n<\/p>\n

Remove bowl from heat and pour to mixer bowl.
\nWhisk on high for 10-15 minutes until very thick and glossy.<\/p>\n

\"2013-07-26<\/a><\/div>\n

Preheat your oven to 80C\/176F.
\nLine a baking pan with baking paper.
\nFill a piping bag with a flower tip (nozzle) with meringue.
\nPipe individual or larger kisses (you can decorate with colored sprinkles or peeled pistachios), and bake.<\/p>\n

\"2013-08-23<\/a><\/div>\n<\/p>\n

Baking time depends on the size of kisses and your baking oven – at least and hour and a half to two hours usually.
\nThe ready mark is that a kiss lifts off of the baking sheet easily and without leaving any residue.<\/p>\n

\n\t\t\t
\n\t\t\t <\/div><\/div>\n\t\t