Monday, May 19, 2014

Meringue Kisses

Meringue Kisses

So these were really fun to whip up. Cute. Colorful. Adorable.

And you only need two ingredients to make them. Unless you want to color them and then it’s only three. I like it.

I used the recipe from the New Meringue Girls Cookbook that releases in June, but you can preorder it now.  I received an early copy from my friends at Chronicle Books. I like sweet surprises.

Egg Whites

The Meringue Girls Mixture is super easy to remember. One part egg whites to two parts sugar.

(P.S. I’ve gotten used to photographing things one handed with my left hand turned backwards balancing the camera and holding ingredients in my right hand. I’m pretty proud of grabbing this one before the egg white dropped. I should use a tripod sometimes but I never do. I’m too impatient I guess.)

Superfine Sugar

Make the meringues with superfine sugar and heat the crystals in the oven for about 5 minutes so it will dissolve more quickly when added to the egg whites.


Whisk away and then when ready for the sugar, add heaping spoonfuls of warm sugar one at a time to the whipped egg whites.

Meringue Mixture

Smooth and shiny.

You can leave your meringues marshmallowy white, you can flavor them and color them, too.

Making meringues

For stripes of color, turn a piping bag inside out and brush on stripes of food coloring.

Carefully turn it back and fill with meringue.

Striped Kises

Then snip off the end and pipe little kisses.


Or for solid color kisses, gently fold the color into the meringue mixture until combined.

Meringue Kisses

Pretty and fun.

Just like the Meringue Girls.

Check out their videos below on how to make and color meringue. These two London girls are as cute as their confections.

Meringue Girls Mixture from Deneemotion / Denee Media Films on Vimeo.

Colouring & Piping Meringue Kisses from Deneemotion / Denee Media Films on Vimeo.

And here’s a peek inside the Meringue Girls Cookbook full of decadent desserts and colorful confections.


Meringue Kisses

Servings: three dozen kisses


  • 300 g superfine sugar (1 1/2 cups)
  • 150 g egg whites (from about 5 eggs)
  • food coloring (optional)


  1. Line a rimmed baking sheet with parchment paper, pour in sugar and bake for about 5 minutes at 400 degrees F until the edges just begin to melt.
  2. Meanwhile, pour egg whites into the bowl of your stand mixer (make sure it’s clean) fitted with the whisk attachment. Whisk on low allowing bubbles to form, increase to high and continue whisking until stiff peaks form and you can turn the bowl upside down without the egg whites falling out.
  3. Remove the sugar from the oven and begin whisking again at high speed. Add one big spoonful at a time, ensuring that the whties come back to stiff peaks after each addition. Once all the sugar is added, continue to whisk for 5 - 7 minutes. You should be able to rub the mixture between your fingers and not feel any grit from the sugar. You know it’s ready to use when it forms a smooth shiny peak on the tip of your finger.
  4. Decrease oven temperature to 200 degrees F. Line baking sheet with parchment paper. Place a dab of meringue on four corners of pan and press paper on top to hold it down flat.
  5. To stripe kisses, turn piping bag inside out and paint on 4-5 stripes of food coloring. Roll the bag so the painted side is inside and carefully spoon in meringue mixture so it is packed in tightly. Snip off the tip of the piping bag about an inch in diameter and pipe kisses on baking sheet.
  6. Bake at 200 degrees for 30-40 minutes until the kisses can easily be lifted off the parchment paper with bases in tact. Let cool completely. Meringues stored in an airtight container will keep for up to two weeks.
Source: Adapted from The Meringue Girls Cookbook, 2014 published by Chronicle Books
agnes said...

I wish i could do this.

May 19, 2014 02:18 AM
Izzy said...

These are so cuteee! I made mini meringues once and they were so sweet, but very sticky : ) I want the book now!

May 19, 2014 03:00 AM
mindy1 said...

Aww so cheery and simple to make :D

May 19, 2014 05:54 AM
My Linh said...

Sooo cute! I’ve been wanting to make meringue a long time ago, but I feel like it’s too difficult… these look gorgeous! So cute ^^ I love bite size food :)

May 19, 2014 06:51 AM
Laura said...

Love meringue cookies, made them on the weekend and it started to cool them melted :( I need this book :) thank you for the sweet tutorial ????

May 19, 2014 07:38 AM
jenny Flake said...

Looooove the fun pink color! Cute kisses shape too! xo

May 19, 2014 08:03 AM
Ramona - A Dutchie Baking said...

These look so cute! I think I saw the meringue girls on one of Paul Hollywood’s shows once.. They made an enormous pavlova which looked amazingly delicious. I want to make these kisses with licorice flavoring someday!

May 19, 2014 08:29 AM
Anne's Scribbles and Doodles said...

These are too cute! And they’re pink too! :)

May 19, 2014 08:30 AM
Katie B. said...

Oh my goodness, these are so stinkin’ cute! I’m definitely making these soon!

May 19, 2014 10:17 AM
connie said...

For simple ingredients, I really love them. So cute, I will have to check out the cookbooks!

May 19, 2014 10:59 AM
Beth said...

I never made these before but I’ve always thought they look great, especially the stripey or multi-coloured ones! I’ll definitely have to try these out on my blog:

Thank you for sharing!

May 19, 2014 01:36 PM
shimz beauty said...

Omo these look so adorable!!!!

Running a giveaway for Loracs little black palette. Check out the link below to go through to the giveaway details. It is international x

link to

May 19, 2014 02:27 PM
Cheryl said...

These are so pretty. I want to make them.

May 19, 2014 02:56 PM
Bec said...

Aww, so sweet! (in both ways.)

May 19, 2014 04:53 PM
Pretties and Pastries said...

Mmmm, these look yummy and so cute. I will be trying these soon!

May 19, 2014 06:19 PM
Beckie said...

Oh, my mouth is watering for these. My grandmother made these, 50+ years ago.

May 19, 2014 06:35 PM
Ette said...

Cute. Simple. Delicious. My kind of recipe! ????

May 19, 2014 06:55 PM
Jackie said...

I’ve gotta get this book! My grandma used to make these for holiday celebrations when I was a child. So fun! Great memories!

May 19, 2014 07:57 PM
Lisa said...

I have been debating on this book for ages! Meringues are so cute when they are little!

May 20, 2014 05:49 AM
Mia said...

You always make things look so easy to make. So cute!

May 20, 2014 07:28 AM
Robyn Stone | Add a Pinch said...

These are just precious!!! Love your talented egg white action shot! xoxo

May 20, 2014 09:43 AM
Kali - June Mango Design Boutique said...

These are so cute! They would be great on a dessert bar at a wedding! Love it.

May 20, 2014 04:45 PM
Bruni's Boulangerie said...

Looks sooooooo pretty and yummy! And i love the pink color, thank you so much!

May 20, 2014 06:08 PM
Donna B said...

Meringue cookies are a favorite around here. They are so easy and make an impressive presentation. I fold mini chocolate chips into mine.

May 22, 2014 06:41 AM
Tami Madsen said...

Quick Question: how long do they last? How do you store them? can you freeze them?

May 23, 2014 01:55 PM
Jen said...

My family calls these Angel Whispers. Divide your meringue and add a drop or two vanilla extract, or almond, or mint. Fold in chocolate chips. They are pretty on a holiday platter of mixed confections.

May 24, 2014 11:16 AM
Librarian Lavender said...

If my boyfriend isn’t around these kisses are a wonderful substitute! They look absolutely delicious!

May 24, 2014 02:20 PM
Adira Dooley said...

These look awesome. I’ve never made these perfect looking meringues but I have tried the chewy ones. Check them out on my blog!

May 25, 2014 04:40 PM
Martine @ Chompchomp said...

Oh these are adorable! I love the colouring through them!

May 25, 2014 09:34 PM
Cupcake Lover said...

These are so adorable! What piping tip did you use to pipe the meringues? Great job again!

May 28, 2014 08:29 PM
Laura @ Laura's Culinary Adventures said...

These are too cute! The red swirls are great :)

June 4, 2014 12:15 PM
Rachel said...

Oops. Forgot to line the baking sheet. Well. They don’t need bottoms anyways, right?

July 11, 2014 04:50 PM
Thao said...

Super cute! How do we flavour the meringues? I’ve seen hazelnut ones, pistachio even vodka lime! Would love to know how to add flavour to these meringues.

July 30, 2014 02:59 AM
Dareen said...

The consistency didnt seem right to me, it was too loose.. Can you please advise me on what I did wrong? I did add 5 ml of Lemon extract, could that be it? TIA

August 1, 2014 08:00 AM
sugarpops said...

Oh they look so sweet.perfect for christmassweets?

August 7, 2014 12:57 PM
ani said...

Help! My meringues came out wrinkly!!what happened??

September 9, 2014 08:17 AM
maria da silva maselli said...

Love watching you girls! Wondering if you can tell me what brand of natural food coloring you use for your merringue kisses…?

September 18, 2014 10:17 AM
Monarch said...

Hi – I make meringues all the time – every year for the holidays and as pavlovas too. I used their technique to heat the the sugar first, and really loved the results. Very nice texture.

I do have to cook them much, much longer than the cookbook said. Might be a US/England adjustment. I cook mine at 200 degrees for at least 2 hours, then turn off the oven and let them sit a few hours. We like them totally dry and crunchy – not sticky. Once cool, you can store them for months in an airtight container. I would not freeze them.

the only flavors I do are vanilla and chocolate, using cocoa sifted into the mix then piped.

Hope this helps!

December 21, 2014 01:46 PM
Sarah said...

Instead of food coloring could I use something like pomegranate or beet juice? Wondering if that would make them collapse.

January 24, 2015 08:38 PM
Paula said...

Hi, was wondering why you bake the sugar first?

February 9, 2015 02:08 PM
Charlotte said...

They look really cute, but why do you bake the sugar in the oven?

March 8, 2015 09:38 AM
Amy said...

Did anyone actually make these and they turned out? Or this a purposely frustrating recipe to try to get you to buy the book? Haha. I baked mine for over an hour before they were crunchy at all and then they were discolored and brown :-( they taste fine but not cute!

April 22, 2015 08:26 AM
Carmen said...

This recipe did not work for me AT ALL. I kept whisking and whisking but the mixture would not firm up in any way shape or form. So disappointed having wasted so much time and ingredients into it.

May 16, 2015 05:04 AM
Flick @ They Called It The Diamond Blog said...

I have tried to make this recipe loads of times. It’s worked once and then I had to leave the meringue kisses for more than an hour. 30-40 mins is what the meringue girls suggest and it’s not right, if I leave them that long they are still so sticky I could just wipe them off the tray and repipe them.

I love their meringues when I’ve tried them. Use the book as it has loads of nice ideas but dry the meringues out overnight.

May 24, 2015 12:57 PM
Leah said...

This did not work for me. I had to add about 4 cups of powdered sugar and they still would not stand up like it shows in the picture. Also I had to bake them for 2 hours to get them crunchy.

May 26, 2015 01:00 PM
Priscila said...

So the sugar doesnt melt during the 5 minutes its in the oven?? At how muchos degrees does it need to be??

June 2, 2015 04:24 AM
Kate Holloman said...

I was looking to make something and wanted an easy recipe. I feel like it doesn’t get easier than this! I am making them right now, can’t wait for the sweet results!:))

July 13, 2015 05:32 AM
Karina said...

I love this recipe and it worked great for me. However I only baked for the suggested 50mins and they look beautiful but are still very sticky next time I’d leave for 1 1-2 to 2 hrs for sure. Mine pipped really well too

August 2, 2015 12:47 AM

i have made similar meringues many times, If the weather is humid, they will not set..I also made a recipe called Forget mix up same as this, then put in preheated oven, turn off oven, and forget em, until morning!!

August 27, 2015 01:11 PM
ashs said...

I just made meringes tonight
Check them out on ig @treatsbyasha
I try to practice different colors n tips

October 17, 2015 02:41 AM
amanda said...

Hi, i want to use meringue kissed to decorate a cake. How long can i keep the meringue in fridge? How can I keep them “presentation” ? Thanks :)

November 14, 2015 09:52 AM
Alicia said...

Tried these tonight but substituted vanilla cotton candy sugar for castor sugar. The cotton candy sugar is a fine sugar, too and the meringue kisses were divine.

June 26, 2016 12:39 AM
Nicky said...

The temperature for baking should be 100 degrees according to the Mergingue girls 200 will burn your meringues for 35 mins

September 19, 2016 07:31 AM
Karstyn said...

So colorful and pretty they remind me of onions
because of the color

October 17, 2016 12:26 AM
Comment Pages

Random Sweetness
Bakerella T-Shirts
Show off your inner Bakerella with a super-cute T!
FM Media Survey