Meringue Kisses are light and sweet, with a thin melt-in-the mouth outer gossamer shell, with a soft, chewy marshmallow inside. Kissed with fresh whipped cream they are perfect for entertaining.
When we got this recipe for meringue kisses from a friend, of a dear friend, we had already had the pleasure of enjoying (devouring) them at a couple of dinner parties, so we knew the taste, and loved them.
The little meringues are delicious served as is, but kissing them together with a little whipped cream is absolutely the way to go in our opinion.
The meringues can be made up to a week in advance, and filled with whipped cream shortly before serving them.
It’s quite an impressive dessert to serve for a crowd when they are filled and mounded up on a platter. No plates to wash up, and everyone can lick their fingers clean. Perfect!
We have been known to served these delectable little meringues smashed and served with whipped cream and raspberries, for an Eton Mess style dessert.
Contrary to what you know
We read, and reread the recipe and it just didn’t seem possible that you only beat in 4 teaspoons of sugar and then fold the rest of the sugar through the mixture, then pipe, and bake them.
You know all those recipes that tell you to beat and beat the whites till the sugar has dissolved and you rub a little of the mixture between your fingers and if it’s gritty beat it some more.
Well not these babies. They could not be more foolproof in the making.
You simply beat your whites till they are quite stiff then add 4 teaspoons of sugar and beat some more. Then contrary to everything you’ve ever read about dissolving the sugar you add the remaining sugar and just fold it through the mixture. The mixture is gritty with sugar, but it works.
It’s important that your egg whites are at room temperature, as they will beat up with more volume when they’re at room temperature rather than straight from the fridge.
If you haven’t planned ahead for making your meringues simply separate the whites and allow them to sit for 30 minutes or so.
Tips for beating egg whites
Perhaps the number one rule is to ensure your whisk and bowl are scrupulously clean. Dab a little vinegar onto some kitchen towel and wipe the inside of the bowl and the beaters if in an any doubt.
Any residue of fat will prevent your egg whites from beating up properly, particularly if using a plastic bowl.
Freezing egg whites
Try freezing egg whites in an ice cube tray then when they’re frozen release from the tray and pop into a ziplock bag.
Thaw whites in the refrigerator, or on the bench top, if you’re in a hurry!
Ways to serve meringue kisses
Meringue and cream are a perfect marriage. Try mixing your whipped cream with :
- a little Grand Marnier or Cointreau
- raspberry or strawberry puree
- finely shaved mint chocolate
- coffee powder
- lemon curd
- vanilla extract
- melted chocolate
How to store meringue kisses
Humidity is the enemy of meringues, so avoid making meringues on humid days as sugar absorbs moisture.
Meringues kisses will keep in an airtight container and apparently a round container gives a better seal than a square. Who knew!
Watch How To Make Meringue Kisses
Scroll to the bottom for the Meringue Kisses recipe
check out some more winning meringue recipes
click on the link for the recipe ….. Lemon Curd and Almond Rolled Pavlova.
click on the link for the recipe ….. Forgotten Meringue Cookies
click on the link for the recipe ….. Easy Pavlova Strawberry and Almond Roll
click on the link for the recipe ….. easy meringue nests
We would love to hear from you in the comments below when you make these divine meringue kisses.
You won't be able to stop eating these little meringue kisses that have a gossamer crisp outer shell, and a chewy, marshmallow centre.
- 4 large egg whites at room temperature
- 225g (8 ounces) caster sugar
- 1 tablespoon cocoa powder
- preheat oven to 100c (210f) on bake, not fan
- line 2 baking trays with baking paper
- whisk egg whites until quite stiff
- add 4 teaspoons of sugar (yes 4 teaspoons) onto the whites and beat for 2 minutes on high speed
- add the remaining sugar and cocoa powder and using a spoon or spatula gently fold until combined
- spoon mixture into a piping bag and pipe onto baking paper in small mounds (hold the bag above the baking paper, squeeze and release the squeeze, then lift the nozzle and start to pipe a new meringue)
- place on middle shelf and bake for 40-45 minutes (meringues are cooked when you can touch them and they're not tacky)
- remove meringues from baking paper and allow to cool on a cake rack
- either store, or fill with whipped cream
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g