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.
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.
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.
And no one noticed, they were gone in a day. Enjoy!
More Valentine’s Day Recipes
- Chocolate Valentine Cookies
- Valentine’s Day Classic Tiramisu for Two
- Valentine Chocolate Dipped Cookies
- Homemade Italian Chocolate Kisses
Meringue Kisses
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!
Nessa says
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. 🙁
Rosemary says
Hi Nessa, sometimes it depends on the your oven, continue to bake until completely dry. Take care!
Christianna says
Hello,
Are these meant to be cooked with or without the fan?
Thank you!
Rosemary says
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.
Michaela says
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!
Rosemary says
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.
Lisa says
Love this recipe, I made perfect meringue for the first time.
Rosemary says
Hi Lisa, thanks so much, so glad you liked it. Take care.
Emily says
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.
Rosemary says
Hi Emily, the oven temperature is mentioned in the recipe card, 200F (100C). It has to bake in a very low oven for about 35 minutes.
Amelie says
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!!!
Rosemary says
Hi Amelie, thanks so much, so glad you liked the recipe and good idea with the lemon zest. Take care.