Ingredients
6 drops MONIN Bubblegum syrup
100 g caster sugar
100 g icing sugar
100 g egg white
Vanilla extract
Preparation
Preheat oven to 200° F (95° C)
Place egg whites in a large mixing bowl and whip on medium
Once foamy and whitish, begin slowly adding sugar
When sugar is all incorporated, turn the mixer to high and whip until the meringue is glossy and very stiff
Fold in vanilla extract and MONIN Bubblegum syrup
Transfer the meringue to a clean piping bag fitted with a French star tip
Pipe 1-inch diameter kisses onto a parchment-lined baking sheet
Bake for 50 minutes Turn oven off once baking time has passed but do not open oven
Allow cookies to cool completely (1-2 hours) before removing and storing in airtight container
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