Pastel Kisses

Nothing says spring like pastels. A bouquet of hushed hues that boast a quiet but powerful vibrancy of life, blooming out of the somber, gray blanketing expanse of winter skies and piles of numbing snow. These fresh delicate hues bring a sense of levity that can only translate into a sweet delightful treat. These Pastel Kisses are an homage to spring. A trio of extracts flavor a classic meringue base with an intriguing floral taste. Divided and dyed to become just the right shade of soft hues, the meringues get baked until they are as perfectly crisp and light as a fresh spring day.

Once soft peaks form, gradually add the sugar, one small spoonful at a time. As tempting as it is to dump all of the sugar in at once, adding too much sugar will deflate the meringue and alter the texture, which can’t be fixed. So stick to the slow and steady process! Once the one spoonful of sugar is incorporated and you can’t see any more granules, you can add the next spoonful of sugar.



4 egg whites, room temperature

1 cup granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon coconut extract

1/4 teaspoon almond extract

Blue, green, yellow, and pink fo

od gel



Preheat oven to 200°F and line 2 to 3 baking trays with parchment paper, set aside.

In the bowl of a stand mixer or in a large bowl with a hand mixer, whip egg whites until soft peaks form, about 3 to 5 minutes.

While still whipping the egg whites, gradually add sugar, one small spoonful at a time. Once all of the sugar is mixed in, add in extracts. Once all combined, continue to whip until stiff, glossy peaks form.

Divide the meringue into 4 bowls. Tint each portion with a different color. Add more food coloring if needed to achieve the desired shade.

Transfer each tinted meringue into separate piping bags fitted with a star, round, or shell tip.

Pipe small designs onto prepared pans 1-inch apart.

Bake for 1 1/2 to 2 hours until they are dry to the touch and can be easily removed from the parchment paper without the meringue sticking.

Leave the meringues in the oven for another 1 to 2 hours until cooled.

Meringues will store at room temperature in a container for 1 week. Make sure it is a cool, dry place, any moisture will alter the meringue’s texture. Do not refrigerate.

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