Sweet Little Sugar Stamps with a How to Video
Have you seen those sweet little sugar stamps with the cute images on the bottom? If you’ve been online at all I’m sure you’ve seen photos. As soon as I saw them I knew I had to give them a try. Have you ever made something and realized it was a lot easier than you thought it would be? That sums up the experience I had with these guys. You only need three ingredients and some Sugar Stamps and the next thing you know, you’ll have some adorable little meringues.
If you’re looking for an extra treat for birthdays, weddings, St.Patrick’s Day, Christmas, Mother’s Day, baby showers, fun unicorns, and so many more designs that will fit the theme of your event. You can find them at Sugar Stamp or at The Cookie Countess in about any design you want.
Sweet Little Sugar Stamps
Ingredients
- 4 egg whites approximately 125 grams or 4.4 ounces
- 250 grams of sugar 1 1⁄4 cup or 8.8 ounces
- 100 grams of powdered sugar half a cup or 3.5 ounces
- 2 Sugar Stamps
- Pastry bag and your choice of nozzle
- 2 pots - small and medium for the bain-marie
Instructions
- Mix the sugar and the in egg whites in the small pot.
- Place the pot with the mixture on bain-marie for 10 minutes, mix once in a while, until the mixture becomes liquid and you can no longer feel sugar grains in it.
- Dry the bottom of the small pot and transfer the mixture to the mixer bowl and begin whisking until it becomes very thick (approximately 6-7 minutes).
- Stop the mixer, add the powdered sugar and slowly resume mixing for about 2 more minutes until the mixture becomes extremely stable.
- Transfer the mixture to the pastry bag, arrange the Sugar Stamp on your oven pan (coarse side up) and begin piping.
- Bake for at least 120 minutes at 80°C (176°F).
- Always with Fanned oven heat until the sugar kisses are dry inside and out.
- Once ready, take out of the oven and immediately separate the sugar kisses.
- Mix the sugar and the in egg whites in the small saucepan or glass bowl.
- Place the pot with the mixture on a bain-marie (or double boiler) for 10 minutes, mix once in a while, until the mixture becomes liquid and you can no longer feel sugar grains in it.
- Dry the bottom of the small pot and transfer the mixture to the mixer bowl and begin whisking until it becomes very thick (approximately 6-7 minutes).
- Stop the mixer, add the powdered sugar, and slowly resume mixing for about 2 more minutes until the mixture becomes extremely stable.
- Transfer the mixture to the pastry bag, arrange the Sugar Stamp on your oven pan (coarse side up) and begin piping.
- You can use any decorating tip you want. These meringues were made with tip #829 and 9FT.
- Bake for at least 120 minutes at 80°C (176°F).
- Always with a Fanned oven (I used my good old fashioned regular oven and it worked great!) heat until the sugar kisses are dry inside and out.
- Once ready, take out of the oven and immediately separate the sugar kisses.
- If you watch the video you will see I didn’t remove some of them fast enough so the image stuck on the stamp paper instead of the bottom of the meringue. So remove them as soon as they come out of the oven.
Seriously, these little Christmas meringues are the cutest things ever! I will definitely buy some of these for my Christmas bags in December. That little snowman is so cute and he’s ready for the snow and so am I. It just hasn’t really felt like winter here this year. I know some of you have had a ton of snow and I wish I could have stopped by for a visit long enough to build a snowman and drink some hot chocolate. Maybe next year.
How cute would these be in a jar for a teacher’s gift or to give to your friends! I’m all for it!
I’m totally in love with that pink elephant! Doesn’t he make you happy! Can’t you just imagine the cookies you could make to go along with these critters! I’m so making that lion into a cookie!
Don’t forget about St. Patrick’s Day! You can have your own four-leaf clover for a little extra good luck.
Sugar Stamps Meringue Video:
You don’t have to take my word because you can make your own in any theme you want. Check out The Cookie Countess and Sugar Stamp to find the right design for your party. I know you’re going to be surprised by all the options they have.
To help hold down the cost you don’t have to add a sugar stamp to each meringue. You can make one or two batches without the Sugar Stamps and mix them with one batch with the Sugar Stamps. This will help hold down the cost and you can have cute meringues everyone will love! Enjoy!
Bear hugs
Hi Lisa,
I need to ask you a question about this procedure. I saw these a few weeks ago and like you, I knew I HAD to make them. I am glad that you discovered them too but I need to know about the “fanned oven heat.” Is this a convection oven that you are talking about? If it is, I am so scared to get one as I am afraid of converting all my recipes to this kind of oven heat. Maybe I am the last one on the planet to not have a convection oven, but I am super comfortable with the standard ovens I have always purchased. Would you please let me know if indeed you are talking about convection ovens. I might not be able to try these if it is so. If it is so, how long have you been baking with convection heat? Thank you a ton for the info, okay? Dezi
Can I tell you a secret Dezi? I used my regular old oven and they turned out fine! I made several batches and just set the temp and baked away. No dark spots and they were dry inside and out. 😉
You don’t have to have the Sugar Sheets to try the recipe. You can make a batch in your oven and see how they turn out. Hope this helps!
It did, and I thank you very much!
I apparently am in the “dark ages” as I have yet to see those ADORABLE sugar sheets on-line. Thanks to you, Miss Lisa, I have been made aware of them and now MUST try them as well! 🙂
Like Dezi, I too would like to know if “fanned heat” is the same as “convection”. I assume it is but would like to know for sure.
Thanks for opening my eyes to Sugar Sheets! 🙂
♥By “sugar sheets” I mean “sugar stamps”.
Also, since the sugar stamps come in full sheets, can you still use any designs that are baked without meringue on top? Or does the design become ruined from the heat and air directly touching it?
Thanks! 🙂
Hi Lisa! I love these sugar sheets!!!! I got some last month and didn’t get a chance to make them for Valentine’s Day so I’m just going to go ahead & make them for my family so they don’t go bad, nothing wrong with that right? lol. My favorite ones are the Jungle Animals for babies/lil ones! Definitely will be ordering more as they are so cute!
Lisa, Do you happen to know how long meringues will last? I’m just wondering how far in advance they could be made before an event? I know that meringues need to stay in an airtight container, but I’m just not familiar with how long they last. Any idea?
Letitia
Hey Letitia,
I’ve missed you girl!
You should store meringues in an airtight container away from the sun and they’ll stay fresh for up to a week. This isn’t one of those treats you can make weeks in advance, but you can make them several days in advance.
The sugar sheets themselves stay fresh for up to one year. When you receive the stamps in the mail, it will have directions on how to store them. You can also find some information here at the Sugar Stamps site: http://sugar-stamp.com/.
Hope this helps! Let me know if you need more info.
Bear hugs,
Lisa