Learn how to easily make meringue kisses today to impress your friends.  Meringue kisses are not only fun to make, they tastes like a decadent candy without a lot of calories invested.  Actually, they are usually only about 5-10 calories per candy so they are a great way to feel like you are getting a nice sweet without sacrificing your diet for the day.  Peppermint kisses are my favorite as they are refreshing and remind of you the soft peppermints that have a lot more calories in them.  The kisses melt away and leaves you feeling happy.

Mix the egg whites, and once they start to foam, add in the sugar a bit at a time until either medium or stiff peaks form.  A stiff peak will not fold over when turned upside down and will stand straight up.  If you want a straight point like a Hershey kiss, keep whisking until that stiff peak forms.

Now, rub the mixture between your fingers.  If the egg whites are still grainy, keep mixing until they are dissolved.  If they aren’t dissolved, your meringue will weep excessively and the kisses can be grainy much like crystallized caramels.  Still edible, just not as smooth. If desired, add in flavoring and food coloring at this time and mix a little longer to incorporate it.  You also have an option to paint the inside of the bag with some food coloring.  We are going to keep it simple for this tutorial.

Pipe little mounds closely together, but not touching.  Don’t worry if some come out lopsided, especially in the beginning.  You’ll get better as you go.  Or maybe not. I’m still not that great. But they taste absolutely wonderful! I liked counting to 4 and it seemed to help.  Stop squeezing, then lift up.  I forgot to do this at the very first and a few are a bit lopsided as you can see in the photos below. 

Meringue kisses will keep for a long time in an airtight container.  Usually up to three weeks before they start to become sticky from the humidity. Typically, we toss them after a couple weeks if they even last that long.

Meringue Kisses

Perfect fat-free snacks or a great topping on desserts.

Print Recipe

Prep Time10 minutes minutes

Cook Time35 minutes minutes

Rest Time2 hours hours

Total Time2 hours hours 45 minutes minutes

Servings2 dozen

Calories 7.1

Ingredients

• ¼ cup (50g) white sugar
• 1 large (30g) egg white
• ¼ tsp (1.25mL) vanilla extract*

Instructions

• Preheat oven to 210F (100C.)
• Line a baking sheet with silicone or parchment paper.
• Beat eggs with mixer on a low speed until foamy. Slowly mix in sugar one teaspoon at a time.
• Increase speed of mixer to medium and continue beating until you reach medium peaks.
• Mix in flavoring for 1 minute.
• Place in a piping bag with desired tip. If you don't have a piping bag, use a sandwich bag and cut off one of the ends or drop on baking sheet by the teaspoon.
• Pipe 1" (2.5cm) dollops.
• Bake 45 minutes, turn off oven and leave the meringue in the oven 2 hours with the door closed. This helps prevent cracking.
• Store in airtight container up to two weeks.

Notes

*Any flavoring of your choice can be used.

High humidity can prevent the meringue from fully drying out, cause weeping, cracking and stickiness.  This is because sugar is hygroscopic and attracts moisture.  It can take much longer to dry out in the oven on rainy or humid days (up to three hours.)  If making on a humid day, prepare for this and cover immediately upon cooling.

Nutrition Facts

Meringue Kisses

Amount per Serving

Calories

7.1

% Daily Value*

Carbohydrates

 

1.7

g

1

%

Protein

 

0.1

g

0

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.