Meringue Kisses

Crisp, airy meringue kisses made with egg whites and sugar. Ideal for afternoon tea, decorating cakes or making into Eton Mess.

Prep Time25

Cook Time1

Resting Time1

Total Time2 25

Course: Dessert

Cuisine: British

Servings:

Calories: 35kcal

Author: Georgina Hartley

Ingredients

2 egg whites
100 g caster sugar
Pinch of kosher salt

Metric - US Customary

Instructions

Pre-heat oven to 130°C / 110°C fan assisted / gas mark 1 / 275°F.
Pour two egg whites into an extremely clean mixing bowl and whisk until almost firm.
Keep whisking and gradually pour in 100g caster sugar. The egg whites will turn beautifully glossy and begin to firm up.
Whisk for an additional 5-8 minutes until the sugar has completely dissolved into the egg white. Rub the meringue between your fingers, it should feel totally smooth with no sugar grit.
Scoop the meringue into a piping bag fit with a large piping tip and pipe out 12 meringue kisses onto a baking tray lined with greaseproof paper.
Place into the middle shelf of the oven and bake for 50 minutes.
Turn off the oven and leave the meringues in there for a further hour with the door closed.
Remove from the oven and allow to finish cooling completely at room temperature on the baking tray.

Notes

Eggs. The total amount of egg whites needed in this recipe is 60g. You can use fresh eggs, thawed frozen egg whites or egg whites from a carton. They must be at room temperature before you begin though.

Use a stand mixer rather than a handheld mixer if you can as you are whisking for a long time.

Make sure the sugar has fully dissolved. If there’s any grittiness left in the meringue it can caramelise in the oven and ruin the structure.

Piping tips. Choose between the 1A tip for piping meringue clouds (like the images) or 1M for meringue stars.

Store the meringues at room temperature in an airtight container for 1-2 weeks at room temperature.

Cocoa Kisses. Make the meringues as per the recipe then mix together 1 teaspoon cocoa powder + 2 teaspoons water in a small bowl to make a paste. Lightly brush the paste up the insides of the empty piping bag. Fill your bag with the meringue mixture then it should pipe out with cocoa swirls.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 mini meringue.

Nutrition