Meringue kisses

Ingredients

• 2 sachetsGourmet meringue base
• 160 mlwarm water
• To tastemanjar (dulce de leche), for filling

Instructions

1. 1

   Mix the base

   Put the meringue mix and warm water in a bowl and stir them together.

2. 2

   Beat briefly

   Use an electric mixer on low speed for a few seconds, just until combined.

3. 3

   Whip until firm

   Increase the mixer to its highest speed and beat for 8 minutes, or until the meringue is firm.

4. 4

   Pipe the kisses

   Transfer the meringue to a piping bag fitted with a nozzle and pipe small meringues onto a baking tray lined with baking paper.

5. 5

   Bake slowly

   Bake at 90 °C for 90 minutes.

6. 6

   Cool in oven

   Turn off the oven and leave the meringues inside to cool.

7. 7

   Fill and serve

   Once the meringues are cool, fill them with manjar.

What are meringue kisses?

Meringue kisses are small, crisp sweets made by whipping a meringue mixture and drying it gently in the oven. This version pairs them with manjar, the thick caramelised milk spread used in many Chilean desserts.

The prepared base keeps the ingredient list short, while a low oven temperature helps the meringues dry without taking on much colour. Their size makes them easy to serve at gatherings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 2g protein, 39g carbs, 3g fat.

The meringue mix contributes most of the carbohydrates, while manjar adds further carbohydrates and sugar as well as some fat. These sweets provide little protein; serve one or two with fresh fruit or plain yoghurt for a more balanced snack.

The prepared meringue base

Mix first: combine the sachet contents with the warm water before switching on the mixer. A few seconds on low speed is enough to bring the mixture together.

Whip firmly: beat at maximum speed for 8 minutes, or until the meringue holds its shape. A firm mixture is easier to pipe into defined kisses.

Piping even shapes

Use a piping bag with a nozzle to make small, similar-sized meringues so they dry at roughly the same rate. Leave a little space between them on the lined tray.

Keep the nozzle close to the paper as you pipe, then lift it cleanly to finish each shape. The recipe does not specify a nozzle size, so use one you have to hand.

Slow baking and cooling

Low heat: bake at 90 °C for 90 minutes to dry the meringues gradually. Avoid opening the oven repeatedly, as the recipe relies on a steady, gentle bake.

Cool in place: turn the oven off and leave the meringues inside until cool. This gives them time to finish drying before you handle or fill them.

Filling with manjar

Fill only when cool: warm meringues can soften or crumble as you handle them. Spread or pipe manjar onto the flat side of one meringue, then pair it with another.

Use enough to join the halves without forcing the filling out at the edges. The amount is to taste, so adjust it to suit the size of your kisses.

Serving and timing

Serve the filled kisses as small party sweets or alongside coffee or tea. Their sweetness also works well with fresh fruit, which adds a fresher contrast to the rich manjar.

The stated total time is 100 minutes, with 90 minutes of baking; cooling time depends on the oven and the size of the meringues. Allow them to cool fully before filling.

Recipe notes & tips

• Measure the 160 ml of warm water before mixing so the base has the intended consistency.
• Use a clean bowl and beaters to help the meringue whip to a firm texture.
• Pipe similar-sized kisses so they dry more evenly.
• Line the tray with baking paper to make the meringues easier to lift off.
• Let the kisses cool completely in the switched-off oven before filling them.

Variations

• Smaller kisses: pipe bite-sized meringues for a platter of mini sweets.
• Larger sandwiches: make bigger kisses and add a little more manjar between them.
• Cocoa finish: dust the filled kisses lightly with cocoa powder just before serving.
• Fruit pairing: serve with fresh berries for a tart contrast to the sweet filling.
• Unfilled meringues: keep some kisses plain and serve the manjar on the side.

Common mistakes to avoid

• Adding water by eye: measure 160 ml so the prepared base has the correct balance.
• Stopping the mixer too soon: beat for 8 minutes at maximum speed, or until the meringue is firm.
• Making uneven shapes: pipe kisses of similar size so they dry at a more consistent rate.
• Baking at a higher temperature: keep the oven at 90 °C for gentle drying.
• Filling while warm: cool the meringues fully in the oven first to reduce crumbling.

How to store

Store the filled kisses in an airtight container in a cool, dry place and eat within 2–3 days; humidity can soften the meringue. If preparing ahead, store the unfilled meringues airtight and add the manjar shortly before serving.

Frequently asked questions