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Meringue Kisses

Meringue Kisses, these melt in your mouth mini drops are the perfect party treat. Make them any colour, make them red so perfect for Valentine’s Day. 

Meringue kisses in a white dish.


 

My kids and my husband are really big Meringue Lovers. To tell the truth I didn’t care one way or the other. Until ….

Until I started making my own. The funny thing is I think I like making them more than eating them.

I love the fact that something made with only  a few ingredients can turn out so perfect. Making Meringue can be a little tricky but if you follow the instructions perfectly there should be no problem.

Recipe Ingredients

  • Egg whites – large egg whites
  • Sugar – granulated sugar
  • food coloring – optional

How to make the Perfect Meringue Drops.

In a medium mixing bowl or the bowl of a stand mixer, make sure it’s a dry clean bowl with the whisk attachment beat the egg whites until stiff, start by beating on low then increase to high speed, when the mixture is stiff add the sugar very slowly one teaspoon at a time while continuing to beat, make sure that the mixture has stiff peaks after each addition of sugar. 

Once all the sugar has been added, continue to whisk on high speed until you have a smooth, stiff and glossy mixture. Continue to whisk for at least 5-10 minutes after the sugar has been incorporated.

Place the mixture in a piping bag with the desired tip, pipe out the kisses onto the prepared baking sheet. 

Bake for approximately 35-45 minutes or until the meringue kisses come off the parchment paper cleanly and without sticking.

Then turn off the oven, place  the handle of a wooden spoon in the door of the oven (to leave a small opening) and leave the meringue in until the oven is completely cool.

Kisses in a white dish.

Tips for making Perfect meringue drops

  • When you decide to make them make sure it’s a sunny dry day
  • Be sure to bake them at a very low temperature, this way they will dry and bake to perfection without browning
  • Use the exact amount of sugar that is written in the recipe
  • You can always make bigger drops to form meringue cookies

How do you know when they are done?

The meringue kisses will feel very light and will be completely dry, you will be able to lift them easily off the paper.

How to add flavoring to Meringue

If you wish to add any kind of flavor to meringue such as vanilla extract or lemon flavoring, it should be added at the very end, once the meringue mixture is stiff and complete, then gently fold in the flavoring.

How to make colored meringue

If you like coloured meringue drops then just add a line or two of gel food coloring in your pastry bag before adding the meringue. I actually didn’t have any gel so I just squeezed in some drops and it worked too. Maybe not as precise as the gel but not bad.

How to store them

Place the meringues in an airtight container, they will keep for up to two weeks at room temperature.

Kisses in a white dish.

And no one noticed, they were gone in a day. Enjoy!

More Valentine’s Day Recipes

Kisses in a white dish.

Meringue Kisses

Rosemary Molloy
Meringue Kisses, these melt in your mouth 3 ingredient mini drops are the perfect party treat.  Make them any colour, make them red so perfect for Valentine’s Day.
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine French
Servings 50 kisses
Calories 8 kcal

Ingredients
 
 

  • 2 egg whites
  • 1/2 cup fine sugar **

Instructions
 

  • Pre-heat oven to 200°F (100°C), line one or two cookie sheets with parchment paper.
  • In a medium bowl beat egg whites until stiff, start by beating on low then increase to high speed, when the mixture is stiff add the sugar very slowly one teaspoon at a time while continuing to beat, make sure that the mixture is stiff after each addition of sugar. 
  • Once all the sugar has been added, continue to whisk on high speed until you have a smooth, stiff and glossy mixture.  Continue to whisk for at least 5-10 minutes after the sugar has been incorporated.
  • Place mixture in a pastry bag with desired tip and pipe out your kisses onto the prepared cookie sheet. If you wish you can colour your drops by adding food colouring gel strips inside your pastry bag before filling. 
  • Bake for approximately 35-45 minutes or until the meringue kisses  come off the parchment paper cleanly and without sticking.  Then turn off the oven, place  the handle of a wooden spoon in the door of the oven (to leave a small opening) and leave the meringue in until the oven is completely cool, this can take anywhere from 1-2 hours.  Serve or conserve in an air tight container for up to two weeks.  Enjoy!

** make your own fine sugar, place granulated sugar and blend for a couple of minutes until the sugar feels like fine sand. (remeasure before using)

    Notes

    You will know that the meringue kisses are done because they will feel very light and will be completely dry, you will be able to lift them easily off the paper.
    If you wish to add any kind of flavor to meringue such as vanilla extract or lemon flavoring, it should be added at the very end, once the meringue mixture is stiff and complete, then gently fold in the flavoring.
    If you like coloured meringue drops then just add a line or two of gel food coloring in your pastry bag before adding the meringue. I actually didn’t have any gel so I just squeezed in some drops and it worked too. Maybe not as precise as the gel but not bad.
    Place the meringues in an airtight container, they will keep for up to two weeks at room temperature.

    Nutrition

    Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Sodium: 1mg | Potassium: 1mg | Sugar: 2g | Calcium: 1mg | Iron: 1mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    43 Comments

    1. 4 stars
      Thw recipe is great but after 50 minutes at 100c they were nowhere near finished, instead they were still soft and gooey in the middle and just wouldn’t dry. 🙁

      1. Hi Christianna, apparently you can do either. A fan oven they say will make the meringue crunchier, although I don’t know because I don’t have a fan oven. If you use the fan let me know how it goes. Take care.

    2. 4 stars
      Hello, thank you for this recipe. The quantities and ratios worked very well and I achieved my first merengue! I added blue food colouring as mentioned since I did not have gel, however after cooking at the recommended temperature they turned brown as they cooked. I have researched why this happened and the consensus is too hot cooking temperature as most recipes recommend around 100degrees C or below. I wish I had known that sooner!

      1. Hi Michaela, the temperature is 100C in the recipe. You should also check the temperature of your oven, maybe it runs too hot. Hope that helps.

    3. Was a really good recipe but the cooking time was completely different. I put mine in for 10 mins and they came out completely burnt – I was expecting them to be in for at least 25 more mins as was directed by the recipe. Also maybe specify the heat needed as there was no direction given.

    4. 5 stars
      Amazing recipe, my meringues turned out beautifully!!
      I added a bit of lemon zest to it as well and it gave a nice touch of citrus zing!!!

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