Swiss Meringue Sugar Stamps


Vintage Rosebuds and Thank You Sugar Stamps

  Of all social media, I have to say that Instagram and Pinterest are my favorites.  Particularly so when it comes to cataloging ideas for my cookies.  Especially with Instagram, you’re quick to see trends as they’re trending.  That’s how I came across meringue kisses on sugar stamps. Meringue isn’t a new culinary concept, but it isn’t the easiest of things to achieve.  Don’t believe me?  Go try it.  Humidity plays a huge factor in the success of your meringue, not to mention if you get even a drop of egg yolk in your egg whites, don’t even bother attempting to whip them.  One thing I’ve learned about baking is you have to follow the recipe, at least until you know what you’re doing.  With meringue, you either get it right, or you don’t.  There isn’t a lot of in-between, but when you get it right, you’ll know it.

I got the sugar stamps from The Cookie Countess

Which come with a sheet of tips, and I highly recommend you read it a few times until you are solid on the execution.

Prep before you make the meringue: You should have your sugar stamps on a baking sheet, sugar stamp side up (the side that the meringue is going to stick to when baked).  Honestly, making the meringue is the hardest part, the rest is super easy. Have your piping bag ready with the tip in and sides folded over so you can fill it when the meringue is ready.  Sorry I forgot to take pictures of the bag, but you can find plenty of images on the internet if you don’t know what I’m talking about.

I’m not going to go into the swiss meringue recipe, as it’s all over the internet and also comes with the sugar stamps.  Once your meringue is ready, fill your bag and tie off the end with a pastry bag tie.  You can use a plain tip or a fluted tip, whatever suits your fancy to the type of kiss you want to achieve.  I used a large fluted tip for cake/cupcake decorating so the kiss would be large.

You want to hold the tip directly over the sugar stamp so its tip is centered when releasing.  You’ll get better with each one you make and don’t worry if they’re not perfect, even the imperfect ones look great.  Plus, you’re going to bag them or pile them in a bowl, so you can put the imperfect ones on the bottom or just eat those yourself.

Once you’re done piping, you bake them at 175 degrees for 60 mins.  Test one to see if they’re completely done before pulling the whole pan out, because one you take the pan out, you need to work quickly to remove each or the stamp doesn’t pull off properly.  I recommend testing the largest kiss because if it’s done, all the rest are done.  Be sure not to overcook or the egg white will turn off-yellow. Not pretty if they’re all white, not a big deal if you used food coloring.

Once done, take them out of the oven and pull each kiss off by grabbing it firmly and lifting it up towards you.  If you pull it straight up it will damage the stamp. You want to be quick, but consistent on how you lift each kiss off the stamp sheet.  You’ll see what I mean if you do this wrong.  If they cool, the stamp will not successfully pull away on the kiss so do work efficiently once they’re out of the oven.  If you get interrupted you can always put them back in for about 10 mins and reattempt.

That’s it though.  So simple and such a lovely gift for any occasion.  Enjoy!!

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