Sugar Stamp Meringue Kisses

Kick your kiss game up a notch with Sugar Stamp Meringue Kisses. Sweet, light kisses dressed in adorable sugar stamps.

What do you call a meringue with a tramp stamp? Egg whites gone wild! Am I the only one cracking up here? Admittedly, that was really lame and there is certainly nothing trampy about these adorable Sugar Stamp Meringue Kisses. Still, it's the first thing that came to mind while I made these.

If chocolate is food of the gods, meringues were made for angels. I adore meringues - they are incredibly easy to make, require only two ingredients and are magical when introduced to ones mouth. They are perfectly perfect at their simplest and are breakfast-approved in many households. FACT! You know, on account of the egg whites. 🙂 

Simple is great and all, but every so often a gal needs to slip inot her freakum dress and drink some lemonade. 😉 Meringues are no different. They like to be dipped in chocolate, spooned, swirled, squiggled and on the rare occasion, stamped. Simply ADORABLE, don't you think? And so very very easy!

The folks at Sugar Stamps sent along a couple samples for me to try a while back - no strings attached (not even this post).  I finally got around to using them a couple weeks ago and was surprisingly pleased with the results - enough to write this post.

To whip up these Sugar Stamp Meringue Kisses, I used my favourite meringue recipe, but one was also provided with the sugar stamps, popped them in the oven for two hours on low heat and immediately removed them from the sheet once out of the oven. I thought it would be messy and the images would be distorted - far from it. Moreover, they don't alter the taste or texture of the meringue.

They remind me of chocolate transfer sheets, without the tempering. Had you ever heard of sugar stamps? I think these Sugar Stamp Meringue Kisses would make great party favours. Don't you?

Sugar Stamp Meringue Kisses

Print Recipe

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Course: Dessert

Servings: 0

Author: I Sugar Coat It

Ingredients

• 115 g pasteurized egg whites
• 2 g cream of tartar
• 225 g superfine sugar
• 6 g vanilla bean paste

Instructions

• Preheat oven to 170ºF.
• Place a sheet of the sugar stamps onto a cookie sheet.
• Using the wire whisk on your stand mixer, whisk the egg whites on low speed until foamy/frothy.
• Add the cream of tartar and continue to beat until soft peaks form.
• Turn mixer up to medium speed and gradually add the sugar. Once all the sugar is added, turn mixer to high and whip to stiff peaks.
• Add the vanilla paste and beat for an additional 5-10 seconds.
• Fit a large piping bag with a Wilton 8B tip before adding the meringue to the bag.
• Hold the bag at right angle to the sugar stamp template images and pipe while slowly lifting the tip away from the tray, releasing pressure on the bag as you lift.
• Bake meringues for 25-30 minutes. Turn the oven off and allow meringues to cool in the oven for approximately 1-2 hours.
• Remove meringues from sugar stamp sheets immediately out of the oven.
• Enjoy!!

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