Learn our easy meringue kiss recipe! Homemade, they are especially delicious as they have a crackling crust and a soft, gooey inside.

Meringues are rather dried in the oven than baked, so it’s best to keep the temperature low. They are a delicious treat and also make a lovely gift.

Meringue kisses are a perfect addition to any dessert table.The basic meringue can be easily transformed into a variety of colours and shapes.

How to make meringue kiss

Tools to make meringue kiss at home

You’ll need the following tools and supplies to make meringue kiss at home:

  • kitchen scale or measuring cups and spoons
  • hand-held or stand mixer with the whisk attachment
  • large mixing bowl
  • disposable piping (pastry) bag
  • large open star tube (tip/nozzle) (e.g. Ateco 827, Wilton 1M, JEM 1M)
  • wax (greaseproof) paper or baking (parchment) paper or a non-stick baking mat
  • baking tray (sheet)
  • cooling rack
Yield: 60 to 80 meringue kiss

Meringue Kiss Recipe

Meringue Kiss Recipe

Learn our easy meringue kiss recipe! Homemade, they are especially delicious as they have a crackling crust and a soft, gooey inside. Meringues are rather dried in the oven than baked, so it’s best to keep the temperature low. They are a delicious treat and also make a lovely gift.

Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes

Ingredients

  • 3 large egg whites
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar
  • 3/4 cup / 150 g / 5.3 oz granulated sugar
  • gel paste food colour (optional)

Instructions

    1. Preheat the oven to 250°F / 130°C/ gas mark 1/2.
    2. Line 2 baking sheets/trays with parchment/baking paper.
    3. Whip the egg whites, salt and cream of tartar on medium high speed until soft peaks form. Continue to beat and add the sugar, 1 tbsp at a time.
    4. Let the mixture beat on high speed until the sugar has completely dissolved and the meringue looks glossy with stiff peaks. This usually takes between 7 to 10 min. If desired, colour the meringue with gel paste food colour.
    5. Fill the mixture into a piping bag fitted with a star tip nozzle and pipe little rosettes.
    6. Bake for 1 ½ to 2 hours until the meringues are dry. ) Let the meringue kisses cool for 15 min, then place them on a cooling rack and let cool completely.

Notes

Tips

  • To make sure that the bowl and mixer are completely clean and
    fat-free, rub the inside of the mixing bowl and the mixing attachments
    with a slice of lemon or vinegar.
  • If you don’t have two star tubes (tips/nozzles), pipe the meringue in
    two batches.
  • Allow the meringue kisses to dry in the oven on low temperature and watch them closely so they don’t darken too much.
  • To make the meringue kisses even more appealing, tip the bottom
    of each into melted chocolate or sandwich them with raspberry preserve.


Storage

Stored in airtight containers at room temperature, meringue kisses will keep fresh for up to two weeks.

Nutrition Information:

Yield:

80

Serving Size:

1

Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g

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