Meringue Kisses

Ingredients

• 70 g (roughly 2 medium eggs)egg white
• 140 gcaster sugar
• to tastegel food colouring

Instructions

1. 1

   Preheat the oven

   Heat the oven to 100°C if using a fan-assisted oven, or 120°C if it is not fan-assisted.

2. 2

   Prepare the bowl

   Use a very clean bowl for the egg whites, taking care that no yolk gets into it.

3. 3

   Whisk the whites

   Whisk the egg whites at medium speed until stiff. They should be firm enough that the bowl can be held upside down over your head.

4. 4

   Add the sugar

   Add the sugar gradually, one large spoonful at a time.

5. 5

   Whisk until glossy

   Once all the sugar is in, whisk for a further 5 minutes, until the mixture looks glossy and smooth. Rub a little between your finger and thumb; if you can still feel sugar grains, continue whisking.

6. 6

   Line the trays

   Line two baking trays with parchment paper. Use a small dab of meringue mixture under each corner or edge to hold the paper in place.

7. 7

   Colour the piping bag

   Turn a piping bag inside out over a large glass. Use a food paint brush to draw stripes of gel food colouring down the inside of the bag.

8. 8

   Fill the piping bag

   Carefully turn the piping bag right side out again, then spoon in the meringue mixture.

9. 9

   Pipe the kisses

   Snip off the tip of the piping bag and pipe the kisses onto the prepared trays. Squeeze gently and slowly pull the bag upwards, then lift it away quickly to form a peak.

10. 10

    Bake until dry

    Bake for 50–60 minutes, until the kisses lift away from the parchment. If they do not come off easily, return them to the oven for a few more minutes.

What are meringue kisses?

Meringue kisses are small piped sweets made by whipping egg whites with sugar, then baking them gently until dry. Meringue has a long place in French pastry tradition, where whipped egg whites are used for both crisp sweets and delicate desserts.

This version uses a simple two-to-one ratio of sugar to egg white and adds colour with stripes inside the piping bag. The low oven temperature helps the kisses dry without needing to brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 144 calories, 1g protein, 35g carbs, 0g fat.

The supplied nutrition figures list the carbohydrates as coming mainly from the caster sugar, while the egg whites provide most of the small amount of protein; the recipe contains no added fat. Serve a few kisses alongside fruit or a dessert with a more substantial component for a more balanced plate.

Clean equipment matters

Egg whites: Use a very clean bowl and keep every trace of yolk out of it, as the recipe directs. Even a little yolk can make it harder to whip the whites to stiff peaks.

Sugar: Add the caster sugar gradually rather than tipping it in all at once. This gives it time to combine with the whipped whites.

Check the meringue texture

Stiff peaks: Whisk the whites until they hold their shape firmly before adding the sugar. The upside-down bowl test is the recipe’s visual cue for this stage.

Smooth finish: After the sugar is added, whisk for 5 minutes and check for grains by rubbing a little mixture between your fingers. Continue whisking if it still feels gritty.

Make the coloured stripes

Bag preparation: Turning the piping bag inside out over a glass makes its inner surface easier to reach with the brush. Paint the stripes down the inside, then turn the bag right side out carefully so they stay in place.

Piping: Fill the bag with the meringue and pipe with an even squeeze. Pull upwards slowly, then lift off briskly to leave a neat pointed top.

Use a low oven

Temperature: Bake at 100°C in a fan-assisted oven or 120°C in a non-fan oven. The aim is to dry the small meringues rather than give them a deep colour.

Doneness: The recipe’s cue is that the kisses should lift cleanly from the parchment. If they stick, give them a few more minutes in the oven and test again.

Serving and decorating

Serve the kisses alongside a dessert or use them to decorate a celebration cake. Their crisp texture and bright stripes add a contrasting finish to softer cakes and puddings.

If serving them with a plated dessert, add them shortly before serving so they stay crisp, especially if the other elements are moist.

Recipe notes & tips

• Separate the eggs carefully so no yolk enters the bowl of whites.
• Use a clean, dry bowl and whisk for the best chance of reaching stiff peaks.
• Add the sugar one large spoonful at a time.
• Use the finger-and-thumb test to check that the sugar has dissolved into the meringue.
• Secure the parchment with small dabs of meringue before piping.
• Let the kisses bake until they release easily from the parchment.

Variations

• Use different colours: Paint separate stripes of gel colouring inside the bag for a mixed-colour finish.
• Make smaller kisses: Pipe smaller shapes and begin checking them earlier, as their drying time may be shorter.
• Make larger kisses: Pipe bigger shapes and allow extra drying time, checking that they lift from the parchment.
• Decorate a cake: Arrange the kisses on a celebration cake shortly before serving.
• Serve with fruit: Pair the crisp sweets with fresh fruit for a contrast in texture.

Common mistakes to avoid

• Yolk in the whites: Separate the eggs carefully and remove any yolk before whisking.
• A greasy bowl: Wash and dry the bowl and whisk thoroughly before adding the egg whites.
• Adding sugar too quickly: Add it a large spoonful at a time so it can mix into the whites.
• Gritty meringue: Whisk for longer after the sugar is added, then check again by rubbing a little between your fingers.
• Lifting the piping bag too slowly: Pull upwards and lift away quickly to form a pointed tip.
• Kisses sticking to the paper: Return them to the oven for a few more minutes, then test again.

How to store

Once completely cool, store the kisses in an airtight container in a cool, dry place. Keep them away from moisture, which can soften them; they are best served without reheating.

Frequently asked questions